Velouté Sauce-Sauce MasterClass | No Lumps Veloute

See Recipe Below:
The name velouté actually means velvety. And a velouté is a sauce made from white stock whether that is chicken, veal or fish.

Like a béchamel sauce you start with equal amounts of plain flour and fat, but the fat can be butter, or chicken fat if you wish the intesify the chicken flavour of your sauce. Unlike a béchamel you want to get some colour into your roux to make it a blonde roux.

A velouté sauce is also considered a mother sauce that other ingredients can be added such as white wine, egg yolks, cream, mushrooms, herbs the list is almost endless and yet you don't see a velouté used much in modern cookery, though the term velouté is often used. This sauce also makes a delicious Veloute Soup

One Piece Fans:
So if like me, you're a fan of the One Piece TV series then this is what a velouté sauce is, that was referenced in the show.
Mother Sauces:
Mother sauces of France was term first used by French chef Auguste Escoffier in the early twentieth century Veloute, espagnole, tomato, béchamel, mayonnaise and hollandaise.

Chapters:
00:00 Introduction
00:20 Ingredients
01:00 Making the roux
02:30 adding the stock
05:10 Seasoning the Veloute
05:32 Add cream
05:42 Serving suggestions


Velouté Recipe
40grams Plain flour
40 grams unsalted butter
600 ml chciken stock
1-2 TBsp double cream (optional)
salt and pepper

1.) First heat your stock to a low simmer to help it incorporate into the roux, keep warm.
2.) Next melt the butter over medium-low heat. Add the flour and stir until fully incorporated. Cook the roux until it turns a blond color.
3.) Slowly add the stock, a bit at a time. stirring in well and let it come back to a gentle boil each time before adding more stock.
4.) Add the stock until you reach a silky-smooth consistency.
5.) Cover the sauce untill you are ready to use it.

Veloute Sauce Derivatives:
If you add cream to a veloute then it becomes a Suprême sauce.
Other Derivatives:
Albufera sauce: with addition of meat glaze, or glace de viande.
Allemande sauce: by adding a few drops of lemon juice, egg yolks, and cream.
Aurore: tomato purée.
Sauce bercy: shallots, white wine, lemon juice, and parsley added to a fish velouté
As I explained in my video, you can add all kinds of wonderful ingredients to a veloute.

Chefs Tips
*You can make a parchment paper circle which you then butter before laying it ontop of the sauce to prevent the sauce from forming a skin.

Once done, season with salt and white pepper to taste. The sauce may thicken slightly as it cools, so if you’re not planning to use it right away, you may need to loosen it up with a bit more hot stock before using.

Velouté sauce can be used in many dishes, from soups to sauces. It goes particularly well with poultry and seafood dishes.
For more of my delicious recipes go to [ Ссылка ]

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