Best Veloute Sauce Escoffiers Recipes
VELOUTE SAUCE (ESCOFFIER'S RECIPE)
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
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
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 SAUCE
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
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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