One of the ‘five mother’ sauces, Veloutis a stock-based white sauce. It is made from chicken, fish orveal stock.
Recipe: Basic VeloutSauce with Variations
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken, fish or veal stock
Makes about 2 cups.
Bercy Sauce:Cook 1 cup dry white wine and 2 minced shallots in a 2-quartsaucepan over medium heat for 5 to 7 minutes or until reducedin volume by three-fourths. Add 1 quart fish velout ,reduce heat and simmer for 10 minutes. Stir in 1 tablespoon unsaltedbutter and 3 tablespoons finely chopped parsley. Serve immediately.Makes about 4 cups.
Supreme Sauce:Pour 1 quart chicken or veal velout into a 2-quart saucepanand simmer over low heat until reduced in volume by one-fourth.Place 1 cup heavy cream in a bowl and temper by slowly incorporatingabout a 1/2 cup of the velout into the cream. Slowlystir the cream mixture into the sauce, and return to a very lowsimmer. Add 8 tablespoons cold butter, one tablespoon at a time,into the sauce while stirring constantly. Add 1 teaspoon (orto taste) lemon juice. Adjust seasonings, as needed. Strain thesauce through cheesecloth or a fine strainer and serve immediately.Makes about 2 cups.
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