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Veloute Sauce Recipes

Elvis Elvis

Veloute Sauce (veal veloute, chicken veloute, or fish veloute) are one of the five mother, or leading sauces used in classic French cuisine.
Veloutes consist of white stock (fish, chicken or veal) thickened by white or blonde Roux.

Basic Veloute Sauces Recipe

Ingredients: Yield = 1 quart (4 cups)

• 4 oz Blond (Pale) Roux:
- 2 oz Clarified Butter
- 2 oz Bread Flour

• 5 Cups white stock (fish, chicken or veal), hot

Procedure:

1. Heat butter in a heavy sauce-pot over low heat. Add flour and make a Blond roux- the roux should be cooked longer than white roux so that it begins to change color. Cool slightly after color has changed.

2. In another saucepan, heat stock , skimming any scum that floats to the top.

3. Gradually add hot stock to roux, beating constantly with a whisk to prevent clumps from forming

4. Bring to a boil, stirring constantly, then reduce heat to a simmer.

Veloute Sauce Recipes

5. Simmer the sauce very slowly for 1 hour (if you have the time), stirring occasionally, to cook out as much of the flour taste as possible.

6. Do not season with salt or pepper. Veloute are used as the base to make White Wine Sauces, Supreme Sauces and Allemande Sauce. The end product should be seasoned to flavor

7. Strain through a china cap lined with cheese cloth. Proceed with appropriate Sauce Recipe.

Variations:

1. Heat the butter in a heavy sauce-pot with 1 oz each of onion, leek and celery (white mirepoix), sweat until soft without browning, add flour to make roux and continue from step 3.

The resulting Veloute Sauce depends on the type of white stock used (veal, chicken or fish):

Veal Veloute is made from white veal stock;
Chicken Veloute is made from white chicken stock; and
Fish Veloute is made from white fish stock

These three leading white sauces then become the foundation for three more secondary leading sauces:

White Wine Sauce is made from fish veloute;

Supreme Sauce, made from chicken veloute; and

Allemande Sauce, made from veal veloute.

Each of these then becomes the base for many small sauces or variations upon the theme.

Note: In North America, chicken veloute is used more than veal veloute. As a result many sauces that traditionally used veal stock are now made with chicken stock in the continental United States.

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