One of the 'five mother' sauces, Velouté
is a stock-based white sauce. It is made from chicken, fish or
veal stock.
Basic Velouté
Sauce with Variations
- 3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken, fish or veal stock
Salt
White pepper
- Melt butter in a saucepan over medium
heat. Stir in flour and cook over medium, stirring constantly,
until mixture is smooth and bubbly, about 1 to 2 minutes. Slowly
stir in stock. Heat to boiling, stirring constantly. Reduce the
heat to low and cook for 5 minutes, stirring occasionally. Season
to taste with salt and pepper.
Makes about 2 cups.
Variations:
Bercy Sauce:
Cook 1 cup dry white wine and 2 minced shallots in a 2-quart
saucepan over medium heat for 5 to 7 minutes or until reduced
in volume by three-fourths. Add 1 quart fish velouté,
reduce heat and simmer for 10 minutes. Stir in 1 tablespoon unsalted
butter and 3 tablespoons finely chopped parsley. Serve immediately.
Makes about 4 cups.
Supreme Sauce:
Pour 1 quart chicken or veal velouté into a 2-quart saucepan
and simmer over low heat until reduced in volume by one-fourth.
Place 1 cup heavy cream in a bowl and temper by slowly incorporating
about a 1/2 cup of the velouté into the cream. Slowly
stir the cream mixture into the sauce, and return to a very low
simmer. Add 8 tablespoons cold butter, one tablespoon at a time,
into the sauce while stirring constantly. Add 1 teaspoon (or
to taste) lemon juice. Adjust seasonings, as needed. Strain the
sauce through cheesecloth or a fine strainer and serve immediately.
Makes about 2 cups.
