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Velouté is a white veal stock thickened with blonde or pale roux. White stock, as opposed to traditional brown stock, is made without first roasting the bones or aromatic vegetables. As the name implies, this produces a more neutral colored stock. Roux is a cooked mixture of fat and flour. The longer it is cooked the darker it becomes. A blonde or pale roux requires only about 2-3 minutes. You can vary the ratio of stock to roux and/or adjust the simmering time to create different levels of thickness. Chicken and fish veloute can be made using a white stock based on their namesake. Velouté is obviously paired with lighter fare and white meats.
Velouté Sauce Recipe
· 2 tablespoons butter
· 2 tablespoons flour
· 1 quart white veal stock
· Salt and white pepper to taste
Melt the butter in a sauce pan over low to medium heat. Add the flour and stir for 2-3 minutes. Slowly begin whisking in the veal stock, whisking constantly until fully incorporated.
Simmer on low heat for at least a half hour, skimming the surface as necessary. Season with salt and white pepper.
Finish by straining through a fine mesh sieve.
Add heavy cream to velouté and the result is my favorite velouté derivative: sauce supreme.
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