Basic Velouté Sauce with Variations
One of the "Five Mother Sauces", velouté is a stock-based white sauce. It is made from chicken, fish or veal stock.
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken, fish or veal stock
- 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.
- 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.