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Velouté Sauce
(white or blond) - A Mother Sauce
Very simply Velouté is a white stock thickened with a white roux. The stock
can be made from chicken, veal, or fish. As with the other Mother
Sauces this is the base from which other sauces are made.
The
following is a sample recipe to give you an idea of what it consists
of.
- 3 tablespoons butter
3 tablespoons flour
2 cups chicken, fish or veal stock
Salt
White pepper
Melt butter in a saucepan over medium heat. Stir in flour and cook
over medium, stirring constantly, until mixture is smooth and
bubbly, about 1 to 2 minutes. Slowly stir in stock. Heat to boiling,
stirring constantly. Reduce the heat to low and cook for 5 minutes,
stirring occasionally. Season to taste with salt and pepper.
Makes about 2 cups.
Some of the variations (or children) of Velouté follow:
Allemande sauce (a.k.a. Parisienne
sauce) - Veal Velouté with egg yolk and
cream liaison. (used to top
cold asparagus, also used with poultry and some fish dishes)
Berchoux: Allemande with cream and herb butter (used with
poultry)
Supreme sauce
- Chicken Velouté reduced with heavy cream. (used
with baked and broiled chicken and chicken/vegetable dishes. Also
some beef and fish dishes)
Vin blanc sauce
- Fish Velouté with shallots, butter, wine and fines herbs. (used
with fish, shellfish and a few chicken dishes.)
Bercy Sauce - Fish Velouté with wine, shallots and parsley. (used
with fish, shellfish and a few beef dishes.)
Curry Sauce - Chicken or Fish Velouté with curry powder,
garlic, thyme bay leaf and parsley stems thickened with cream. (used
with fish, shellfish and a few chicken dishes.)
Hungarian Sauce - Chicken Velouté with onion, paprika and
wine. (use with fish, chicken or veal)
Most of these sauces are strained before using some are not. When
looking these recipes up you'll notice that some have been modified
once more.
You'll also find "make-do", or "quick-n-easy"
recipes for these sauces. Keep in mind the that the stock means
everything!
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