THE LOVELY VELOUTé
This wonderful velvety sauce is one of the 5 Classic French mother sauces. It is similar to Bechamal sauce; and is made with stock (fish, chicken, or veal) and then thickened with a white roux. A versatile sauce it has many uses, for example; it can be used as a base for other sauces, gravies, stews, seafood bisques and pot pies. Famous Sauces made from Veloute are: Bercy Sauce, Poulette Sauce, Allmande Sauce and Sauce Supreme.
Provided by Baby Kato @BabyKato
Categories Other Sauces
Number Of Ingredients 5
Steps:
- Warm your stock in a small pot, set aside to simmer, until needed.
- Melt the butter over medium heat and add the flour, stirring together for 1 - 2 minutes to cook out the raw flour flavor. Watch carefully, you don't want the roux to brown.
- Next gently pour in the warmed stock, whisking well; you don't want any lumps to form. Bring to a boil, then reduce the heat to simmer for 10 - 30 minutes. The liquid will thicken and look like heavy cream when ready.
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