the lovely velouté
This wonderful velvety sauce is one of the 5 Classic French mother sauces. It is similar to Bechamal sauce; and is made with stock (fish, chicken, or veal) and then thickened with a white roux. A versatile sauce it has many uses, for example; it can be used as a base for other sauces, gravies, stews, seafood bisques and pot pies. Famous Sauces made from Veloute are: Bercy Sauce, Poulette Sauce, Allmande Sauce and Sauce Supreme.
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prep time
5 Min
cook time
20 Min
method
Stove Top
yield
4 - 6
Ingredients
- 2 tablespoons butter
- 3 tablespoons flour
- pinch salt
- pinch white pepper
- 1 1/2 cups veal or chicken stock
How To Make the lovely velouté
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Step 1Warm your stock in a small pot, set aside to simmer, until needed.
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Step 2Melt the butter over medium heat and add the flour, stirring together for 1 - 2 minutes to cook out the raw flour flavor. Watch carefully, you don't want the roux to brown.
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Step 3Next gently pour in the warmed stock, whisking well; you don't want any lumps to form. Bring to a boil, then reduce the heat to simmer for 10 - 30 minutes. The liquid will thicken and look like heavy cream when ready.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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