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PROCESS:
Veloute is one of the Mother Sauces, it is basically thickened stock
Start by making a stock, either chicken, lobster, pork or veal
Today we’ll make chicken veloute
Start by sautéing onions and garlic in butter
add 2 cups of rich chicken stock and bring to a boil
thicken it with roux…
Simmer for about 5 minutes …
season with salt and pepper
Strain…
this is Veloute Sauce
To make Veloute into Supreme Sauce
add white wine - stir
add cream - stir
Season with salt and pepper…
You may add many other ingredients to supreme sauce such as
Mushrooms, peppers, carrots, capers, and herbs to create your own sauce variations.
INGREDIENTS:
2 tablespoons butter
1 tablespoon garlic, minced
1/2 cup onions, diced
2 cups chicken stock
Salt & Pepper
