Veloute sauce. Veloute Sauce is one of the five leading sauces in French Cuisine. Extremely versatile and surprisingly simple to make, learn how you can make restaurant quality veloute sauce in only three steps! Veloute sauce is very versatile and picks up flavors [dropcap]T[/dropcap]he veloute sauce is a relatively easy recipe but takes a lot more preparation and.
If you prefer a sauce that has more body and flavor, just continue.
To make veloute sauce, first of all a roux is prepared.
Categories: European Recipes French Recipes Sauce Recipes.
You can cook Veloute sauce using 3 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Veloute sauce
- 🢂 31/2 cups of Massel chicken style liquid stock.
- 🢂 60 g of butter.
- 🢂 1/4 cup of plain flour.
Velouté sauce - considered the original 'mother sauce' of French cuisine - is the base for countless recipes. Learn how to make velouté and its daughter sauces. Velouté is one of the five mother sauces which is made by thickening a flavorful stock with a roux. As its name implies, its velvety and smooth texture is what makes a velouté sauce so special.
step by step Veloute sauce
- Bring stock to the boil in a saucepan over high heat.
- Meanwhile, melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until mixture bubbles. Gradually stir in 1/2 cup stock. Cook, stirring, until.
- Mixture is smooth. Repeat with remaining stock, 1/2 cup at a time. Cook, stirring, for 5 minutes or until thickened..
One of the five mother sauces (basic white sauces) of French origin, which is made from a white stock, such as chicken or seafood stock, and a white roux. It is a simple sauce, but somewhat labour intensive. Like most mother sauces, veloute is not meant to be used on its own. Rather it's the base from which many other sauces and soups can be made. You can make it with any type of stock you have, but you'll want to use the right stock for your dish.
