Veloute Sauce 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 (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 SAUCE

Veloute Sauce image

One of the most versatile of the "mother" sauces. Not sure why it fell out of fashion. Take the time and give it a try, you'll love it! I usually serve this over chicken, hence the chicken stock or veggies that have been lightly grilled.

Provided by Steven L.

Categories Sauces

Time 1h5m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 5

Ingredients

3 cups chicken stock
1/3 cup butter
1/3 cup all-purpose flour
white pepper
salt

Steps:

Warm stock in a heavy-based saucepan over medium heat.
Melt butter in another pan. Stir in flour and cook about 3 minutes or so until bubbly. Gradually ass warmed stock, whisking constantly. Cook, uncovered, at a slow simmer for about 50 minutes to one hour, stirring occasionally, until reduced by one-third.
Skim any foam that may have arisen to the top during cooking. Strain through cheesecloth or a fine sieve. Keep hot in a top double boiler until ready to use. Adjust seasoning to taste.
Serve over broiled chicken or lightly cooked vegetables.

Nutrition Facts : Calories 238.2, Fat 17.6, SaturatedFat 10.3, Cholesterol 46, Sodium 366.5, Carbohydrate 14.3, Fiber 0.3, Sugar 2.9, Protein 5.8

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