Sauce Veloute Recipes

VELOUTE

Steps:

• Melt the butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
• Pour in stock, whisking to incorporate fully, and bring to a boil. Reduce to a simmer and cook for 10 minutes, whisking fairly often, to cook out raw flour taste and thicken the liquid (it should reach the consistency of heavy cream).

SAUCE VELOUTE

Steps:

• Melt butter in saucepan
• Add flour all at once and whisk for about 2 minutes or until it gives off a nutty aroma and is a blonde color
• Continue to whisk while slowly adding stock a little at a time
• Once stock is completely integrated, bring to a boil and then reduce to a simmer
• Let simmer for 15-30 minutes, depending upon the desired thickness of the sauce.
• Keep additional stock on hand in case you need to thin it out.
• Use immediately or keep in fridge for later use.

FISH VELOUTé SAUCE

Steps:

• Gather the ingredients.
• Heat the fish stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
• Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over medium heat until it becomes frothy. Don't let it turn brown, though-that'll affect the flavor.
• With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux . Heat the roux for another minute or so to cook off the taste of raw flour.
• Using a wire whisk, slowly add the hot fish stock to the roux, whisking vigorously to make sure it's free of lumps.
• Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.
• The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock until it's just thick enough to coat the back of a spoon.
• Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth .
• Keep the velouté covered until you're ready to use it.
• Enjoy!

VELOUTE SAUCE

Steps:

• In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.

SAUCE VELOUTE'

Steps:

• Melt butter in medium saucepan over medium heat. If using, add shallot and cook until soft, about 3 minutes. Stir in flour and cook for a few minutes, stirring constantly, until the mixture bubbles and looks like wet sand, being careful not to brown the flour (reduce heat, if necessary). Slowly whisk in stock in ½-cup batches. Bring to a gentle boil, whisking constantly. When sauce thickens, reduce heat to low and simmer, whisking occasionally and scraping bottom and sides of pan, for about 10 minutes, or until sauce is desired consistency. Add salt and pepper, to taste, and a pinch of nutmeg.
• If sauce is lumpy, pass through fine strainer.