Learn the foundational French culinary technique taught in culinary school from the comfort of your home! To make amazing food, you need quality ingredients, but the technique is what develops their flavor and creates a memorable experience.
In Level 2 – Class 13, you will learn to make Velouté sauce. A light stock-based sauce, thickened with a roux. Velouté is usually made with veal, chicken, or fish stock. The mother sauces (sauces mères), as defined by Chef Auguste Escoffier, are a group of sauces on which many other sauces are based. Learning the mother sauces sets the foundation for preparing deep, flavorful dishes.
Mise en place (Preparation):
2 CUPS Chicken Stock
1 TBSP Butter
2 TBSP Flour
Kosher Salt
FoodCraft classes is design to teach you the fundamental skills that are taught in culinary school. I've been amazed at how the basics taught in school apply to all sorts of cuisines. My videos are designed for you to follow while in the kitchen. Every step is described in captions, and you should pause, rewind and follow along at your pace. I hope you learn and enjoy!
Velouté Sauce (A Mother Sauce) [Class 13]
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