Recipes - print - Veloute Sauce

Veloute Sauce - Recipe

Mildly flavored, rich, and creamy, this sauce is the perfect accompaniment for a variety of chicken recipes and vegetable dishes.
view recipe online: https://www.recipetips.com/recipe-cards/t--3451/salmon-on-the-grill.asp
Veloute Sauce Recipe
Directions
  • In a medium saucepan, heat the chicken stock until very hot, but not boiling.
  • In another medium saucepan (a heavy-bottomed pan works the best), melt the butter over moderate heat.
  • Add the all-purpose flour. While stirring for 2 to 3 minutes, the mixture (roux) should bubble and foam and the color should gradually darken. A light yellow to golden yellow color is desirable 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.
  • After the roux has reached the correct doneness, remove the pan from the heat to allow the roux to cool slightly.
  • After the short cooling period, pour the chicken stock into the pan (chicken stock is used here for a chicken flavored velouté sauce).
  • Return the pan to moderate heat and whisk vigorously the liquid into the roux. Reduce the heat to a low simmer and continue stirring until the sauce becomes smooth.
  • When the sauce is ready to serve, stir in the cream and season with salt and pepper to taste.
 
 
Prep Time: 0 minutes
Cook Time: 15 minutes
Container: 2 medium saucepans
Servings: 8
Serving Size: 4 tablespoons
Ingredients
-2 cups chicken stock
-2 tablespoons butter
-3 tablespoons all-purpose flour
-2 tablespoons light cream
- salt to taste
- white or black pepper to taste