Veloute Sauce Escoffiers Recipes

VELOUTE SAUCE (ESCOFFIER'S RECIPE)

Veloute Sauce (Escoffier's Recipe) image

I was a little surprised not to see this version of Veloute posted here. According to "The Escoffier Cookbook" (the American edition of Guide Culinaire) Escoffier uses nutmeg and white pepper. Most of the recipes here either omit the nutmeg or use regular black pepper. Note that this recipe makes four quarts, so adjust as necessary. Also note that fish stock or chicken stock can be used to create two variations of the original recipe.

Provided by Da Huz

Categories Sauces

Time 2h5m

Yield 4 quarts, 4 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces butter
9 ounces flour
5 quarts white veal stock, room-temperature (use Basic White Stock)
1/4 lb button mushroom, sliced
1 ounce salt
1 pinch ground nutmeg
1 pinch white pepper

Steps:

First make a white roux: over low heat, melt the butter and whisk in the flour. Cook 2-4 minutes, just enough to eliminate the bitter taste of raw flour. Color should not be allowed to change at all. Adjust butter or flour if necessary.
Combine four quarts of stock and the roux and whisk together until there are no lumps. Add mushrooms, salt, nutmeg, and white pepper. Whisk to combine and then simmer on low heat for 1.5 hours. Scoop off any scum that surfaces. Add some water if required to keep the sauce from getting too thick.
Strain through a cheesecloth into another saucepan. Add the remaining stock and allow the sauce to cool. It should thicken a little as it cools.

Nutrition Facts : Calories 645.3, Fat 46.7, SaturatedFat 29.2, Cholesterol 121.9, Sodium 3176, Carbohydrate 49.7, Fiber 2, Sugar 0.8, Protein 8

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.

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.

VELOUTé SAUCE RECIPE - (5/5)

Velouté Sauce Recipe - (5/5) image

Provided by garciamoss

Number Of Ingredients 4

Ingredients

2 tbsp butter
1/4 cup flour
2 cups chicken stock or broth
Salt and Pepper

Steps:

Melt the butter in a medium saucepan. Stir in the flour and cook by stirring for about 1 minute or until the butter and the flour are incorporated/mixed. Gradually, stir in the stock. Add salt and pepper. Continue to stir until all ingredients are fully mixed in. Bring to a boil and simmer for 2 minutes or until it has reached a good consistency. Makes about 2 cups.

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