Best Sauce Velouté Recipes

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.

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 (USED FOR "LOBSTER ENCHILADAS W/WHITE WINE SAUCE")

Steps:

• ---------BasicRoux-----------.
• Heat the clarified butter or oil in a pan over moderate heat.
• Add the flour all at once.
• Stirring constantly, cook over low heat until the roux is very pale ivory, about 8 minutes.
• ---------WhiteMirepoix--------.
• Cut the vegetables into an appropriate size, based on the cooking time of the dish.
• Add mirepoix to the recipe as directed.
• -----------Sachetd'Espices----------.
• Place all ingredients on a piece of cheesecloth approximately 4 inches square.
• Gather up the edges and tie with butcher's twine, leaving a long tail of string to tie to the stockpot handle.
• A standard sachet d'epices, French for"bag of spices," as with the bouquet garni, should be removed and discarded after enough flavor has been released into the stock or other preparation.
• ----------Veloute-----------.
• Thicken your stock with just enough roux for the proper texture.

VELOUTE DE POISSON (A THICK WHITE FISH SAUCE)

Steps:

• Melt the butter in a saucepan and add the flour, stirring with a wire whisk.
• When blended and smooth, add the broth, stirring rapidly with the whisk. Add salt. Cook, stirring often from the bottom, about 10 minutes.

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.

ALMOND VELOUTE SAUCE

Steps:

• Melt margarine over medium heat in 1 1/2-quart saucepan.
• Stir in flour.
• Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Stir in broth.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Add salt, pepper, and nutmeg.
• Just before serving stir in the almonds.

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.

VELOUTE SAUCE

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.

CHAMPAGNE VELOUTÉ SAUCE

Steps:

• 1. In a small saucepan, stir together the champagne and the shallots. Bring the mixture to a boil and cook until the champagne is reduced by half. 2. Add the More Than Gourmet White Wine Sauce and simmer gently for 3 minutes. Whisk in the butter and simmer until it melts into the sauce. Season to taste with salt and pepper.

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

Steps:

• Whisk the stock into the roux to get a smooth mix and add the mushrooms.
• Bring the sauce to a low simmering boil and cook for 10 minutes.
• Strain to remove the mushrooms, add nutmeg, season to taste and serve.

MUSHROOM VELOUTé SAUCE RECIPE

Steps:

• In a sauté pan or skillet, sauté the mushrooms in 2 tablespoons of the butter for 3 to 4 minutes, adding the shallots the last few minutes. In a saucepan, melt the remaining 2 tablespoons of butter and stir in the flour. Cook and stir for 2 to 3 minutes. Whisk in the milk and broth. Simmer over very low heat, whisking often, until the sauce is thickened. Add the mushrooms, nutmeg, salt, and pepper. This recipe yields about 2 1/2 cups.

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.

SAUCE VELOUTE'

Steps:

• Melt butter in medium saucepan over medium heat. If using, add shallot and cook until soft, about 3 minutes. Stir in flour and cook for a few minutes, stirring constantly, until the mixture bubbles and looks like wet sand, being careful not to brown the flour (reduce heat, if necessary). Slowly whisk in stock in ½-cup batches. Bring to a gentle boil, whisking constantly. When sauce thickens, reduce heat to low and simmer, whisking occasionally and scraping bottom and sides of pan, for about 10 minutes, or until sauce is desired consistency. Add salt and pepper, to taste, and a pinch of nutmeg.
• If sauce is lumpy, pass through fine strainer.

VELOUTé SAUCE RECIPE - (5/5)

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.

VELOUTé SAUCE

Steps:

• 1. Melt butter in 1 1/2-quart saucepan over low heat. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly remove from heat. 2. Gradually stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt, pepper and nutmeg.NUTRITION FACTS: 1 Tablespoon: Calories 20 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 5mg Sodium 110mg Carbohydrate 1g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1 Serving is freeMornay Sauce: Substitute 1/2 cup half-and-half for 1/2 cup of the chicken broth. Omit pepper and nutmeg. After boiling and stirring 1 minute, stir in 1/8 teaspoon ground red pepper (cayenne) and 1/2 cup grated Parmesan or shredded Swiss cheese with the salt stir until cheese is melted. Serving suggestions: meat, fish, eggs, vegetables.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.