Veloute Sauce Mother Sauce For Many Things Ex Tetrazzini Recipes

VELOUTE SAUCE

Veloute Sauce image

One of the most versatile of the "mother" sauces. Not sure why it fell out of fashion. Take the time and give it a try, you'll love it! I usually serve this over chicken, hence the chicken stock or veggies that have been lightly grilled.

Provided by Steven L.

Categories Sauces

Time 1h5m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 5

Ingredients

3 cups chicken stock
1/3 cup butter
1/3 cup all-purpose flour
white pepper
salt

Steps:

Warm stock in a heavy-based saucepan over medium heat.
Melt butter in another pan. Stir in flour and cook about 3 minutes or so until bubbly. Gradually ass warmed stock, whisking constantly. Cook, uncovered, at a slow simmer for about 50 minutes to one hour, stirring occasionally, until reduced by one-third.
Skim any foam that may have arisen to the top during cooking. Strain through cheesecloth or a fine sieve. Keep hot in a top double boiler until ready to use. Adjust seasoning to taste.
Serve over broiled chicken or lightly cooked vegetables.

Nutrition Facts : Calories 238.2, Fat 17.6, SaturatedFat 10.3, Cholesterol 46, Sodium 366.5, Carbohydrate 14.3, Fiber 0.3, Sugar 2.9, Protein 5.8

VELOUTE SAUCE (MOTHER SAUCE FOR MANY THINGS EX: TETRAZZINI)

Veloute Sauce (Mother Sauce for Many Things Ex: Tetrazzini) image

Many sauces are Veloute with special seasonings. Good strong chicken stock makes all the difference. Simple - omit cream and add 2 tbs flour. Vary 1/2 stock 1/2 wine. Allemande add 3 tbs parmesan. Lobster - use lobster stock and season with paprika and lemon, can add 2 egg yolks...serve over lobster. Olive and almond add .25 cup shredded toasted almonds and 8 pitted olives and lemon juice. Russian add chives, mustard and horseradish before cream and cook 2 minutes then lemon juice. Soubise boil 2 cups sliced onions 5 minutes, drain, puree and add to sauce. Mushroom add 1/4 cup sliced and cook 5 minutes.

Provided by Ambervim

Categories Sauces

Time 6m

Yield 1 Cup

Number Of Ingredients 6

Ingredients

2 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 pinch pepper
1 cup chicken stock
1/3 cup cream

Steps:

Melt butter then add flour, salt and pepper. Blend well.
Slowly add stock. Bring to a boil and boil 2 minutes.
Add cream.

Nutrition Facts : Calories 608, Fat 50.8, SaturatedFat 30.8, Cholesterol 156.6, Sodium 1154.9, Carbohydrate 28.8, Fiber 0.7, Sugar 4, Protein 10.4

VELOUTE SAUCE

Veloute Sauce image

This sauce is as basic as the Bechamel. Be sure to use veal stock with veal, fish stock with fish, and poultry stock with poultry.

Provided by TishT

Categories Sauces

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

3 tablespoons roux
2 cups stock
1/2 cup mushrooms, peeled or 1/2 cup fresh mushroom stems and pieces
1 pinch nutmeg
salt and pepper

Steps:

Whisk the stock into the roux to get a smooth mix and add the mushrooms.
Bring the sauce to a low simmering boil and cook for 10 minutes.
Strain to remove the mushrooms, add nutmeg, season to taste and serve.

Nutrition Facts : Calories 5.5, Fat 0.1, Sodium 1.2, Carbohydrate 0.8, Fiber 0.2, Sugar 0.4, Protein 0.7

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