It is a basic blond sauce. It is prepared from blond roux and stock. Veloute gets its name from the type of stock used, e.g. fish stock and blond roux- fish veloute.
Chicken stock and blond roux- chicken veloute.
Preparation Methods
S.no | Ingredients | Quantity | Method of Preparation |
1 | Butter | 100 g | - Melt the fat in thick bottomed sauce pan. |
2 | Refined Flour | 100 g | - Add the flour and mix in well. |
3 | Stock | 1 L | - Cook out to a sandy texture over gentle heat till blond color. |
4 | Salt and Pepper | As Required | - Gradually add the stock, stir smoothly
- Allow to simmer - Strain through chinois or fine strainer. |
Derivatives
Allemande sauce, Aurore sauce, supreme sauce, bercy sauce.
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Derivatives
- Allemande sauce: a veloute sauce made from veal stock with egg yolks and cream added
- Aurore sauce: Pureed tomatoes are added.
- Supreme sauce: A chicken veloute with mushrooms and cream
- Bercy sauce: A fish stock veloute with added shallots and white wine.
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