Best The Lovely Velouté Recipes
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.
VELOUTE SAUCE
Provided by Food Network
Time 20m
Yield 2 cups
Number Of Ingredients 5
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
Provided by Food Network
Time 22m
Yield 1 cup sauce
Number Of Ingredients 5
Steps:
- In a saucepan melt butter over low heat. Add flour and stir (using a wooden spoon). In a separate saucepan have hot stock over low to medium heat. While constantly whisking, gradually add hot stock to the roux (the butter and flour mixture). Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes. ***To basic finished veloute sauce, add 1 cup sauteed mushrooms, Tabasco, and 1/4 cup grated Parmesan. Toss with pasta. Garnish with parsley.
VELOUTE
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes 4 cups
Number Of Ingredients 3
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).
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