How To Make Veloute Sauce In Three Easy Steps
Veloute Sauce is one of the five leading sauces in French Cuisine. Extremely versatile and surprisingly simple to make, learn how you can make restaurant quality veloute sauce in only three steps!
Ingredients
- 1 litre good quality white stock
- 100 grams Blonde Roux 50 grams flour/50 grams butter
- salt
- pepper
- appropriate seasonings for veloute sauce variations
Instructions
- 1.Begin by melting the butter over a medium-high heat, and then add in your flour and cook it out until you have a blonde roux.
- 2.Warm 1 litre of white chicken stock in a separate pot, and add the warm liquid stock to the roux while using a whisk to stir in the liquid as you pour to prevent any lumps from forming.
- 3.Gently bring the sauce to a simmer and cook for about twenty minutes to half an hour.
Notes
The type of stock used, (chicken, fish, etc) is dependent on what the sauce will be served with. If lumps form while whisking in the warm stock, the finished veloute sauce may be strained to achieve a perfectly smooth texture.
Nutrition
Calories: 886.1kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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