- 30g butter
- 30g all-purpose flour
- 500ml chicken or veal stock
- Salt and pepper to taste
In a saucepan, melt the butter over medium heat until it starts to foam.
Add the flour to the melted butter and whisk continuously to form a smooth paste, known as a roux. Cook the roux for about 2-3 minutes until it turns light golden in color. Be careful not to let it burn.
Slowly pour the chicken or veal stock into the saucepan while whisking vigorously to incorporate the roux into the liquid. Continue whisking until the mixture becomes smooth and thickens slightly.
Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally. This will allow the flavors to meld and the sauce to thicken further.
Season the velouté sauce with salt and pepper according to your taste preferences. Remember to taste the sauce and adjust the seasoning accordingly.
Remove the saucepan from the heat and strain the sauce through a fine-mesh sieve to remove any lumps or impurities.
Transfer the velouté sauce to a serving container or use it immediately in your recipe. If you’re not using it right away, cover it with a piece of plastic wrap pressed directly onto the surface of the sauce to prevent a skin from forming.
The velouté sauce is now ready to be served or used in various dishes.
The velouté sauce is commonly served with poached or roasted meats, poultry, and vegetables. It acts as a versatile base for many other sauces and can be customized by adding herbs, spices, or other flavorings to complement different dishes.
In conclusion, velouté sauce is a classic French white sauce made from a roux and chicken or veal stock. It has a smooth and creamy texture with a delicate flavor that enhances the taste of various dishes. The sauce is relatively easy to prepare and acts as a versatile accompaniment to a wide range of meat and vegetable dishes.
Facts about the sauce:
- Velouté sauce is one of the five mother sauces in French cuisine, along with Béchamel, Espagnole, Hollandaise, and Tomato sauce.
- The term “velouté” comes from the French word “velour,” meaning velvet, referring to the smooth and velvety texture of the sauce.
- While the traditional velouté sauce is made with chicken or veal stock, variations can be made using fish or vegetable stock, depending on the desired flavor profile.
- Velouté sauce can be easily transformed into other sauces by incorporating additional ingredients such as mushrooms, herbs, cream, or wine, allowing for endless culinary possibilities.