Best Almond Veloute Sauce Recipes

CHICKEN BREAST WITH VELOUTE SAUCE

Steps:

• Sprinkle the chicken with salt and pepper. Heat a large stainless steel skillet over medium-high heat. Add the oil and sear the chicken for 5 minutes. Turn the chicken over, reduce the heat to medium and cook until done, about 5 more minutes. Remove the chicken from the pan and let stand 5 minutes.
• In the pan that was used to cook the chicken, deglaze with the chicken stock and bring to a simmer. Then lower the heat so that the stock just stays hot.
• Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Take care not to let it turn brown. With a wooden spoon, stir the flour into the melted butter a little bit at a time until it is fully incorporated, giving you a pale yellow paste called a roux. Heat the roux for another few minutes or so, until it has turned a light blonde color. This helps cook off the raw flour flavor. But since this is a white sauce, you don't want to let the roux get too dark.
• Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it's free of lumps. Simmer 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, about 30 minutes. Use a ladle to skim off any impurities that rise to the surface.

VELOUTE SAUCE (ESCOFFIER'S RECIPE)

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.

SAUCE VELOUTé

Steps:

• Melt the butter in a saucepan over medium heat. Whisk in the flour and cook, whisking, until the mixture is smooth and beginning to brown. Whisk in the fish stock, bring to a simmer, and simmer, stirring until thickened. Add optional ingredients as you please. You can pour the sauce directly onto any fish, right there on the plate, or you can create a casserole by pouring the sauce over some bland cooked fish. Add boiled sliced potatoes, if you wish, and heat at 350°F for 20 minutes.
• If you have the time, overcooked fish can also be made into fish cakes or croquettes. The binding sauce will restore some of the moisture.

VELOUTE SAUCE (MOTHER SAUCE FOR MANY THINGS EX: TETRAZZINI)

Steps:

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

VELOUTE SAUCE

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.

BECHAMEL OR VELOUTE SAUCE

Steps:

• Heat butter and add flour. Cook slowly for a minute or two. Add the hot liquid and bring to a boil, stirring continuously. Season to taste with salt and pepper; beat in cream. Off heat, add cheese and adjust the seasoning.