Veloute sauce
This is one of the basic white sauces made with a white veal or chicken stock or a fish fumet, thickened with a white or golden roux.
Numerous other sauces derived from it: allemande, caper, poulette and mushroom sauce (all from veil veloute) and ivoire, supreme and aurore sauces (all from fish veloute).
The basic veloute can also be used as a basis for making smooth, fine but rich soups.
INGREDIENTS
100g butter
100g plain flour
1 litre stock (chicken, veal or mutton)
METHOD
Numerous other sauces derived from it: allemande, caper, poulette and mushroom sauce (all from veil veloute) and ivoire, supreme and aurore sauces (all from fish veloute).
The basic veloute can also be used as a basis for making smooth, fine but rich soups.
INGREDIENTS
100g butter
100g plain flour
1 litre stock (chicken, veal or mutton)
METHOD
- Melt the butter in a thick-bottomed pan.
- Add the flour and mix in.
- Cook out to a sandy texture over gentle heat without colouring.
- Allow the roux to cool.
- Gradually add the boiling stock making sure that all the fat has been skimmed from the stock before adding it to the roux.
- Stir until smooth and boiling.
- Allow to simmer for approximately 1 hour.
- Pass it through a fine strainer.
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