Veloute is one of the 5 main, or mother sauces that is so versatile that I often make enough to last through the week. By itself, it is just an OK something, something to put on top of your meat in a pinch. But, the magic in this sauce is that it is meant to be a foundation for building some truly amazing and flavorful finishing sauces that will wow your friends and relatives! Veloute is merely a stock (chicken, beef, fish) that is thickened with a roux or other thickening agent. Sounds eerily similar to your favorite auntie’s gravy, huh? Well the best part about this sauce is that you can add several dimensions of flavor complexities to it and it will readily absorb those flavors. Imagine all the possibilities: mushrooms, roasted tomatoes, white wine, red wine, thyme, oregano, shallot, gruyere cheese… The options are only limited by your imagination. Give this recipe a try this week. Try it with sauteed chicken breasts, grilled salmon, roast beef, or whatever you like. Be creative and build up your veloute! (an old favorite of mine – a little truffle oil).
Veloute Sauce
Course: DinnerCuisine: American, FrenchDifficulty: Easy4
servings10
minutes20
minutesIngredients
1 pint stock (chicken, beef, or fish)
2 ounces of butter (can be clarified)
2 ounces of flour
Salt and white pepper, to taste
Directions
- Make a blond roux with the butter and flour. Be sure to stir continuously over low heat.
- Gradually add the hot stock to the roux while whisking.
- Bring to a boil and immediately reduce to a simmer.
- Simmer for approximately 10-12 minutes.
Notes
- Add your favorite ingredients to give this sauce a signature flavor.
