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How to make veloute sauce.
Veloute or blond sauce is basically a Bechamel sauce made with stock instead of milk.
Veloute sauce is one of the five "mother" sauces of classic French cuisine. This means that once you know how to make veloute sauce, you will be able to create a number of other sauces that are derived from this one.
To make veloute sauce, first of all a roux is prepared. This is done by mixing together equal amounts of flour and butter to form a paste and then cooking the paste for a few minutes until is browns slightly in colour. At this point a light stock is added, the mixture is whisked or stirred until a sauce forms and thickens. The stock used can be a chicken, veal or fish stock, one that is light in colour.
Veloute sauce is one of the five "mother" sauces of classic French cuisine. This means that once you know how to make veloute sauce, you will be able to create a number of other sauces that are derived from this one.
To make veloute sauce, first of all a roux is prepared. This is done by mixing together equal amounts of flour and butter to form a paste and then cooking the paste for a few minutes until is browns slightly in colour. At this point a light stock is added, the mixture is whisked or stirred until a sauce forms and thickens. The stock used can be a chicken, veal or fish stock, one that is light in colour.
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A veloute sauce made with chicken stock should ideally be served with chicken. Likewise, a sauce made from fish stock should be served with fish.
To make a poultry stock see our article in the poultry section.
There are a number of sauces that have been derived from velouté sauce including:
Allemande sauce - a veloute sauce made from veal stock with egg yolks and cream added.
Aurore sauce - puréed tomatoes are added.
Supreme sauce - a chicken veloute with mushrooms and cream.
Bercy sauce - a fish stock veloute with added shallots and white wine.
To make a poultry stock see our article in the poultry section.
There are a number of sauces that have been derived from velouté sauce including:
Allemande sauce - a veloute sauce made from veal stock with egg yolks and cream added.
Aurore sauce - puréed tomatoes are added.
Supreme sauce - a chicken veloute with mushrooms and cream.
Bercy sauce - a fish stock veloute with added shallots and white wine.
Veloute sauce
Veloute sauce
Recipe description
Veloute or blond sauce is not as well known as the other four mother sauces of French cuisine although it is just as tasty.This sauce is made by making a roux from butter and flour but instead of adding milk, chicken or fish stock is added. From this sauce other great French sauces such as Allemande, bercy and suprème sauce are derived.
Serves: 6-8 persons
Prep time: 15 mins
Cooking time: 30 mins
Total time: 45 mins
Ingredients
- 2 cups of chicken (fish or veal stock)
- 4 tbsp of flour
- 4 tbsp of butter
- salt and pepper
Method
- Melt the butter in a medium-sized saucepan.
- Remove from the heat and quickly stir in the flour.
- Return the pan to the heat and cook the paste mixture, stirring frequently until it turns pale and straw-like in colour. This should take several minutes.
- Take the pan off the heat again and whisk or stir in half of the stock. Make sure that the paste has dissolved and a liquid has formed without any lumps.
- Return the pan to the heat and stir in the remaining stock. Bring the liquid to a gentle simmer.
- Reduce the heat but continue to simmer the sauce for about 25 minutes, stirring from time to time and skimming off any skin that forms on the top.
- Once the sauce has reached the desired consistency, season with salt and pepper and strain the sauce through a sieve.
- Serve warm with your prepared dish.
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