Velouté Sauce
A classic French sauce, with uses, Chef instruction and general sauce making advice
Suggested Equipment
Ingredients
- 2 Tablespoons Butter
- 2 Tablespoons All-Purpose Flour
- 2 teaspoon Shallot Cook with the roux
- 1 teaspoon Garlic Minced / Cook with the roux
- 1 ½ cups Chicken Stock Have extra on stand by if the sauce needs to be thinned out by adding more.
- ⅓ teaspoon Sea Salt
Instructions
- The roux: Melt the butter in a medium-sized pot over medium heat. Using medium heat is very important. Too high of heat and the sauce will tighten/thicken up too quickly.Cook the roux for a minute to two. Make sure to cook out the raw flour in the hot butter. Once the stock is added, graininess from the flour is hard to avoid. You do not want to brown the roux if making a white sauce.
- Add in the stock: Add one cup of stock, slowly, stirring using a whisk the entire time. Keep stirring and the sauce will start to thicken. This happens quickly. As the sauce begins to thicken add the other ½ cup of stock. Be ready and have additional stock ready just encase the sauce needs to be thinned out from thickening too quickly.You can always thicken the sauce on the stovetop over medium heat. The heat will continue to thicken the sauce.
Sauce Flavors
- Veloute sauce works well with many flavor profiles. The king of sauce-making technique is safe to stay. The combination of fat, stock, and starch. TomatoMushroomTarragonThymeTruffleSpicy peppers purred.
Notes
About French Sauces:
In French cuisine, there are five mother sauces. These sauces are the basis for many other sauces, and they can be varied in a multitude of ways to create endless variations. The five mother sauces are béchamel, veloute, espagnole, hollandaise, and tomato.
Veloute sauce is one of the most popular French mother sauces. It is a simple sauce made from roux and stock. Veloute sauce can be used as a base for many other sauces, including seafood sauce, cheese sauce, and mushroom sauce.
If you're looking to add some French flair to your next dinner party, try making some of the classic French mother sauces. With just a few ingredients and a little bit of time, you can create a sauce that will impress your guests and add depth to your meal. Bon appétit!