Thus the ingredients of a velouté are butter and flour to form the roux, a light chicken, veal, or fish stock, salt and pepper for seasoning. Commonly the sauce produced will be referred to by the type of stock used e.g. chicken velouté.
It is often served on poultry or seafood dishes, and is used as the base for other sauces. Sauces derived from a velouté sauce include Allemande sauce (by adding lemon juice, egg yolks, and cream), suprême sauce (by adding mushrooms and cream to a chicken velouté) and Bercy sauce (by adding shallots and white wine to a fish velouté).
Other sauces derived from velouté:
- Poulette: Mushrooms finished with chopped parsley and lemon juice
- Aurora: Tomato puree
- Hongroise: Onion, paprika, white wine
- Ivory/Albufera: Glace de viande
- Normande: Mushroom cooking liquid and oyster liquid/fish fumet added to fish velouté, finished with a liaison of egg yolks and cream
- Venetian: Tarragon, shallots, chervil
Sauce velouté recipe
- Blend the ingredients together.
- Bring to the boil in a saucepan, stirring with a wooden spoon until the first bubbles appear.
- Simmer slowly for 90 minutes, skimming frequently.
- Strain through a cloth.
- If you wish to make in advance, drop a few small knobs of butter onto the top to prevent a skin forming.
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