sauce veloute'
Velouté is generally considered as a starting point for developing flavorful dishes. Use it as the base for chicken pot pie, rich gravies and comforting bisques. Another one of my go-to sauces
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
4-6 servings
Ingredients
- 2 tablespoons butter
- 2 tablespoons finely chopped shallots, optional
- 2 tablespoons all purpose flour
- 2 cups stock (chicken, beef, fish, or vegetable)
- - sea salt & pepper - to taste
How To Make sauce veloute'
-
Step 1Melt butter in medium saucepan over medium heat. If using, add shallot and cook until soft, about 3 minutes. Stir in flour and cook for a few minutes, stirring constantly, until the mixture bubbles and looks like wet sand, being careful not to brown the flour (reduce heat, if necessary). Slowly whisk in stock in ½-cup batches. Bring to a gentle boil, whisking constantly. When sauce thickens, reduce heat to low and simmer, whisking occasionally and scraping bottom and sides of pan, for about 10 minutes, or until sauce is desired consistency. Add salt and pepper, to taste, and a pinch of nutmeg. -
Step 2If sauce is lumpy, pass through fine strainer.
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