A veloute sauce is one of the 5 mother sauces in French cuisine. There are several ingredients that are used to make this sauce. The base of this sauce is a stock. The main reason for the French making this sauce is to use it for making other sauces. In this blog, i will share with you a veloute sauce recipe that is super delicious.
This is a very simple easy recipe; however, it can taste just as good as a top-of-the line restaurant’s version of this sauce. This recipe is great for small or large gatherings. If you’re entertaining a large group, this recipe may be a little bit too much for your tastes. This dish needs to be cooked at a high temperature and if it looks like the sauce has burnt, it’s probably not done.
It’s a staple in many restaurants, but the veloute sauce recipe is not in most people’s vocabulary. You may have seen it on a plate of pasta, in a pasta sauce, or maybe it’s simply served at a fancy restaurant. It’s usually served with meat as a delicious and simple side dish, or as part of an entree. Honestly, making veloute sauce is not very difficult and you don’t need a lot of time or equipment to make it.
How To Make Veloute Sauce
Veloute sauce is a creamy sauce that is typically used to enhance the flavor of pasta dishes because of its richness and ability to brown on the stove. Velouté sauce is widely used in French cuisine. It is usually made with heavy cream, a white chicken stock, and butter, and all purpose flour. It’s usually served with meat as a delicious and simple side dish, or as part of an entree. Give it a try today!
Ingredients
- 3 tablespoon unsalted butter
- 3 tablespoon all-purpose flour
- 2 cups white chicken stock
- kosher salt (to taste)
- white pepper (to taste)
Step By Step Instructions To Make Veloute Sauce
Step 1
In a medium saucepan, melt the butter. Add the flour and whisk until well combined. Cook the roux until it turns a blond color.
Step 2
Slowly add the stock, a little at a time. Before adding more stock, whisk and let it come back to a gentle boil each time. if you’ve reached a silky-smooth consistency, add the stock.
Step 3
Add salt and white pepper to taste. Depending on how soon you plan to use it, you may need to loosen up the sauce a bit with a little hot stock before using it. Enjoy this sauce with your favorite dishes.
In Closing
We hope you enjoyed this recipe for Veloute Sauce. This is a simple, classic white sauce recipe that is used in many French sauces and the base of many more. This veloute sauce recipe is perfect for any kind of meal, including roast beef, chicken, fish or meat dishes. If you have any questions about this recipe please leave a comment below. Thanks for reading!
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Veloute Sauce Recipe
Ingredients
- 3 tablespoon unsalted butter
- 3 tablespoon all-purpose flour
- 2 cups white chicken stock
- kosher salt (to taste)
- white pepper (to taste)
Instructions
- In a medium saucepan, melt the butter. Add the flour and whisk until well combined. Cook the roux until it turns a blond color.
- Slowly add the stock, a little at a time. Before adding more stock, whisk and let it come back to a gentle boil each time. if you've reached a silky-smooth consistency, add the stock.
- Add salt and white pepper to taste. Depending on how soon you plan to use it, you may need to loosen up the sauce a bit with a little hot stock before using it. Enjoy this sauce with your favorite dishes.
