A Velouté Sauce should be a thick velvety sauce that can be used for a variety of dishes and will be the base for other sauces that derive from it. Velouté gets its name from the French word for velvet, hence the velvety texture. Other sauces that can be made from this wonderfully versatile sauce are Albufera sauce, served with meat dishes, Allemande sauce, served with poultry and egg dishes, Sauce Aurore, served with eggs, chicken and vegetables and Sauce Bercy, served with fish.
Veloute SauceCourse: SaucesCuisine: FrenchDifficulty: Easy
One of five of the Mother sauces of French Cuisine, A Velouté sauce is a white sauce using flavoured stock (Fish, Chicken or Beef, depending on the use of the finished sauce) in place of milk. Velouté derives its name from the French word for Velvet, reflecting the velvety finish to this versatile sauce.
66.5 ml Chicken, Fish or Beef stock
33.5 g Unsalted butter
33.5 g Plain flour
pinch salt es
pinch white pepper
- Depending on the finished sauce add the stock of choice
- Place the stock in a pan to heat up.
- Place a heavy bottom saucepan on a low heat and add the butter, let the Butter gently melt.
- Add the flour and cook and combine the butter until you achieve a blond roux, about 1 minute. You are looking for a nice blond colour so don’t let the roux get too dark.
- Gradually add the hot stock to the roux a little at a time and mix vigorously until the stock and roux are completely combined and smooth, continue adding the stock in the same manner. Once the mixture is soft enough, change over to using a whisk for the last amount of stock. You are looking for a nice smooth velvety finish.
- Bring the sauce back to the boil and turn the heat down to let the sauce simmer for 10 minutes.
- You must keep the sauce agitated from the bottom to prevent it from catching.
- If you find the sauce is too thick add some more hot stock, if it is too thin keep cooking until it has reduced down a little more.
- To serve, pour the sauce through a fine-mesh sieve over the food you are preparing.