FoodReference.com Logo

FoodReference.com   (Since 1999)

Food Articles, News & Features Section

 

  Home   ¬∑   Food Articles   ¬∑   Food Trivia   ¬∑   Today in Food History   ¬∑   Recipes   ¬∑   Cooking Tips   ¬∑   Videos   ¬∑   Food Quotes   ¬∑   Who's Who   ¬∑   Food Trivia Quizzes   ¬∑   Crosswords   ¬∑   Food Poems   ¬∑   Cookbooks   ¬∑   Food Posters   ¬∑   Recipe Contests   ¬∑   Culinary Schools   ¬∑   Gourmet Tours   ¬∑   Food Festivals & Shows  

 

  You are here > 

HomeFood ArticlesCooking Methods, Specific >  * Veloute Sauce Recipe

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

VELOUT√Č RECIPE

 

See also: Grand Sauce Article; Sauce Recipes

Velouté Sauce

Velout√© 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.  Velout√© is obviously paired with lighter fare and white meats.


Velouté Sauce Recipe


    Ingredients

    · 2 tablespoons butter
    · 2 tablespoons flour
    · 1 quart white veal stock
    · Salt and white pepper to taste


Directions

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.

 

 

CULINARY SCHOOLS & COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training - Over 1,000 schools & classes for U.S., Online & Worldwide

RELATED ARTICLES

  Banana Heaven, Bananas Foster   ¬∑   Beurre Blanc   ¬∑   Biscuits and Gravy   ¬∑   Caesar Salad Detailed Instructions   ¬∑   Chicken Soup 101   ¬∑   Chile Rellenos (with Recipe)   ¬∑   Clafoutis (History & Recipe)   ¬∑   Custard's Last Stand   ¬∑   Drying Herbs   ¬∑   Eggs Benedict: Nothing’s Over Easy   ¬∑   Egg Foo Young   ¬∑   Eggplant Parmigiana Redux   ¬∑   En Papillote   ¬∑   Fish: The Whole Fish   ¬∑   Fruit Leather   ¬∑   The Grand Sauces   ¬∑   * Bechamel Sauce   ¬∑   * Espagnole Sauce Recipe   ¬∑   * Hollandaise Sauce, How to make   ¬∑   * Tomato Sauce   ¬∑   * Veloute Sauce Recipe   ¬∑   Grilling Vegetables   ¬∑   Hollandaise Sauce: Problems & Fixes   ¬∑   Jerky   ¬∑   Linzer Cookies   ¬∑   Lobster Bisque   ¬∑   Mousse, The Mousse is Loose!   ¬∑   Pasta, Using Your Noodle   ¬∑   P√Ęt√©, Pate: Info & Recipe   ¬∑   Pates, Terrines & Galantines   ¬∑   Pickles & Pickling   ¬∑   Pizza, Refrigerator Dough   ¬∑   Pudding, Granny Makes Pudding   ¬∑   Quick, Elegant Summer Desserts   ¬∑   Rice: Rinsing & Soaking   ¬∑   Ritz Crackers 75th Anniversary   ¬∑   Roll Call: Egg Rolls   ¬∑   Roux   ¬∑   Roux the Day   ¬∑   Salad Dressings   ¬∑   Soup's On!   ¬∑   Sweet Tarts   ¬∑   Tomato Salsa   ¬∑   Vegetable Leather  
  Home   ¬∑   About & Contact Us   ¬∑   Recipe Contests   ¬∑   Food Timeline   ¬∑   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.