Veal Velouté Sauce Recipes

FISH VELOUTé SAUCE

Steps:

• Gather the ingredients.
• Heat the fish stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
• Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over medium heat until it becomes frothy. Don't let it turn brown, though-that'll affect the flavor.
• With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux . Heat the roux for another minute or so to cook off the taste of raw flour.
• Using a wire whisk, slowly add the hot fish stock to the roux, whisking vigorously to make sure it's free of lumps.
• Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.
• The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock until it's just thick enough to coat the back of a spoon.
• Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth .
• Keep the velouté covered until you're ready to use it.
• Enjoy!

VEAL VELOUTé SAUCE

Steps:

• Heat the veal stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.​
• Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over medium heat until it becomes frothy. Don't let it turn brown, though - that'll affect the flavor.​
• With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. Heat this paste (which is called a roux ) for another minute or so to cook off the taste of raw flour.​
• Using a wire whisk, slowly add the hot veal stock to the roux, whisking vigorously to make sure it's free of lumps.​
• Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.​
• The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock until it's just thick enough to coat the back of a spoon.​
• Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.​
• Keep the velouté covered until you're ready to use it.

VELOUTE SAUCE

Steps:

• Whisk the stock into the roux to get a smooth mix and add the mushrooms.
• Bring the sauce to a low simmering boil and cook for 10 minutes.
• Strain to remove the mushrooms, add nutmeg, season to taste and serve.