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One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux. The roux is a thickening agent made from cooked flour and fat. Numerous variations of this sauce are made, such as sauce aurore (puréed tomatoes are added) or sauce supréme (cream and mushroom cooking stock is added).
A typical velouté sauce begins by making a roux. A 6 to 4 ratio of flour and fat (usually whole butter or clarified butter) is cooked over moderate heat. (The actual quantity of flour and fat to use depends on the quantity of liquid added to the roux and the desired thickness of the sauce). While stirring for 2 to 3 minutes, the mixture should bubble and foam and the color should gradually darken the longer the roux cooks. A light yellow to golden yellow color is typical of a roux that will be used for a velouté sauce. It is important that the flour not burn, but it should be cooked thoroughly so that the resulting sauce will not attain a pasty, floury flavor.
When the roux has cooked sufficiently, remove the pan from the heat to allow the roux to cool slightly. After the short cooling period, pour heated stock into the pan and return the pan to moderate heat. Vigorously whisk the liquid into the roux, reduce the heat to a low simmer, and continue stirring until the sauce becomes smooth. When the velouté sauce is ready to serve, stir in a small quantity of cream and season with salt and pepper to taste. Other seasonings can be added based on the type of dish that the sauce is accompanying.
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Velouté Sauce term - Related Content |
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| A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany. The sauce can be sweet, sour, spicy, or savory and may be added to the ... |
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| Common in areas of eastern Europe such as Macedonia, Pinjur is a sauce that is used as a topping or a cooking ingredient to be added to foods. Typically made from eggplant mixed ... |
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| Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta. Spinach Sauce may be ... |
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| A term commonly applied to mixtures that are served over various foods either as it finishes cooking or for use after it is served. As an example, a Finishing Sauce may be mixed ... |
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| Attributed to early Roman times, this sauce, which was more commonly referred to as "Sauce Gribiche", was made as a condiment or dressing for salad greens, fish, poultry, and ... |
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Most pastas have a similar flavor but when the sauce is added, the pasta and sauce create their own unique flavor. There are many types of sauces that can be used but some ... |
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Types of Barbecue Sauce | Barbecue Sauce Application
Types of Barbecue Sauce
The ingredients used for barbecue sauces may vary greatly based on different regions of the ... |
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There are many varieties of pre-made sauces available in food stores and specialty shops that can be used with all varieties of pasta. Experimenting with the pre-made sauces ... |
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There are many ways in which blueberries can be used. They make a great snack when just eaten on their own or they can be made into a sauce or topping to serve with other ... |
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| Mildly flavored, rich, and creamy, this sauce is the perfect accompaniment for a variety of poultry and vegetable dishes. |
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| A rich, creamy sauce with a tangy overtone that is served cold over seafoods, poultry, cold meats, and vegetables. |
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| Good all purpose BBQ sauce. |
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| A treat to sweeten up a plain meal. |
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| A delightful twist on a holiday favorite |
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| RecipeTips.com shows you how to make delicious strawberry sauce to incorporate into your favorite strawberry dessert recipes. |
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| RecipeTips.com's video demonstration on how to make tomato sauce. For more cooking tips and advice visit RecipeTips.com. |
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