The Lovely Velouté Recipes

VELOUTE

Veloute image

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes French Recipes

Yield Makes 4 cups

Number Of Ingredients 3

Ingredients

2 tablespoons unsalted butter
1/3 cup sifted all-purpose flour
4 cups homemade or store-bought chicken stock

Steps:

Melt the butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
Pour in stock, whisking to incorporate fully, and bring to a boil. Reduce to a simmer and cook for 10 minutes, whisking fairly often, to cook out raw flour taste and thicken the liquid (it should reach the consistency of heavy cream).

VELOUTE SAUCE

Veloute Sauce image

Provided by Food Network

Time 20m

Yield 2 cups

Number Of Ingredients 5

Ingredients

3 tablespoons butter
3 tablespoons flour
2 cups chicken stock
Salt
Freshly ground white pepper

Steps:

In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.

VELOUTE

Veloute image

Provided by Food Network

Time 22m

Yield 1 cup sauce

Number Of Ingredients 5

Ingredients

1 tablespoon unsalted butter
1 1/2 tablespoons flour
1 cup (vegetable) stock, heated
Salt and pepper to taste
Pinch of nutmeg

Steps:

In a saucepan melt butter over low heat. Add flour and stir (using a wooden spoon). In a separate saucepan have hot stock over low to medium heat. While constantly whisking, gradually add hot stock to the roux (the butter and flour mixture). Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes. ***To basic finished veloute sauce, add 1 cup sauteed mushrooms, Tabasco, and 1/4 cup grated Parmesan. Toss with pasta. Garnish with parsley.

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