Veloute Sauce Mother Sauce For Many Things Ex Tetrazzini Recipes

SAUCE VELOUTE

Sauce Veloute image

How to Make Sauce Veloute - learn how to make this classic French Mother Sauce with easy step-by-step instructions! So simple!

Provided by Erin Jensen

Categories Sauce

Time 40m

Number Of Ingredients 3

Ingredients

3 Tablespoons butter
3 Tablespoons flour
2 cups veal, chicken or fish stock

Steps:

Melt butter in saucepan
Add flour all at once and whisk for about 2 minutes or until it gives off a nutty aroma and is a blonde color
Continue to whisk while slowly adding stock a little at a time
Once stock is completely integrated, bring to a boil and then reduce to a simmer
Let simmer for 15-30 minutes, depending upon the desired thickness of the sauce.
Keep additional stock on hand in case you need to thin it out.
Use immediately or keep in fridge for later use.

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 SAUCE (MOTHER SAUCE FOR MANY THINGS EX: TETRAZZINI)

Veloute Sauce (Mother Sauce for Many Things Ex: Tetrazzini) image

Many sauces are Veloute with special seasonings. Good strong chicken stock makes all the difference. Simple - omit cream and add 2 tbs flour. Vary 1/2 stock 1/2 wine. Allemande add 3 tbs parmesan. Lobster - use lobster stock and season with paprika and lemon, can add 2 egg yolks...serve over lobster. Olive and almond add .25 cup shredded toasted almonds and 8 pitted olives and lemon juice. Russian add chives, mustard and horseradish before cream and cook 2 minutes then lemon juice. Soubise boil 2 cups sliced onions 5 minutes, drain, puree and add to sauce. Mushroom add 1/4 cup sliced and cook 5 minutes.

Provided by Ambervim

Categories Sauces

Time 6m

Yield 1 Cup

Number Of Ingredients 6

Ingredients

2 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 pinch pepper
1 cup chicken stock
1/3 cup cream

Steps:

Melt butter then add flour, salt and pepper. Blend well.
Slowly add stock. Bring to a boil and boil 2 minutes.
Add cream.

Nutrition Facts : Calories 608, Fat 50.8, SaturatedFat 30.8, Cholesterol 156.6, Sodium 1154.9, Carbohydrate 28.8, Fiber 0.7, Sugar 4, Protein 10.4

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