Sauce velouté

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Sauce velouté
Sauce velouté
Servings:Servings: 25 - 1 litre
Calories per serving:77
Ready in:1 hour 45 minutes
Prep. time:5 minutes
Cook time:1 hour 40 minutes
Difficulty:Easy
Recipe author:Chef
First published:16th March 2013
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A velouté sauce, along with Béchamel, espagnole, hollandaise, and tomato, is one of the classic 5 mother sauces of French cuisine.

In preparing a velouté sauce, a light stock (one in which the bones used have not been roasted), such as chicken, veal or fish stock, is thickened with a blond roux.

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:

Sauce velouté recipe

Ingredients

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Method

  1. Blend the ingredients together.
  2. Bring to the boil in a saucepan, stirring with a wooden spoon until the first bubbles appear.
  3. Simmer slowly for 90 minutes, skimming frequently.
  4. Strain through a cloth.
  5. 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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