Velouté Sauce

Jump to Recipe Print Recipe

A velouté sauce is one of the five sauces of French cuisine that were designated the five “mother sauces” by Auguste Escoffier in the 19th century along with espagnole, tomato, béchamel and hollandaise, which was a simplification of the “Sauce Carême” list of Marie-Antoine Carême. The term velouté is from the French adjectival form of velour, meaning velvet.

In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blonde roux. Thus the ingredients of a velouté are equal parts (by mass) of butter and flour to form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté).

Derived Sauces

Sauce velouté is often served on poultry or seafood dishes, and is used as the base for other sauces. Sauces derived from a velouté sauce include:

  • Albufera sauce: Addition of meat glaze, or glace de viande.
  • Allemande sauce: By adding a few drops of lemon juice, egg yolks, and cream
  • Bercy: Shallots, white wine, lemon juice and parsley added to a fish velouté
  • Poulette: Mushrooms finished with chopped parsley and lemon juice
  • Aurore: Tomato purée
  • Hungarian: Onion, paprika, white wine
  • Sauce ravigote: The addition of a little lemon or white wine vinegar creates a lightly acidic velouté that is traditionally flavoured with onions and shallots, and more recently with mustard.
  • Sauce Vin Blanc: Sauce Vin Blanc has the addition of fish trim, egg yolks and butter and is typically served with fish.
  • Normande sauce: prepared with velouté or fish velouté, cream, butter and egg yolk as primary ingredients. Some versions may use mushroom cooking liquid and oyster liquid or fish fumet added to fish velouté, finished with a liaison of egg yolks and cream
  • Suprême sauce: By adding a reduction of mushroom liquor (produced in cooking) and cream to a chicken velouté
  • Venetian sauce: Tarragon, shallots, chervil
  • Wine sauce: such as white wine sauce and champagne sauce
  • Gravy: usually made with meat and/or vegetable drippings instead of a separate stock, but follows the same principle.

Velouté Sauce

Velouté sauce can be used in many dishes, from soups to sauces. It goes particularly well with poultry and seafood dishes.
0 from 0 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Sauces & Gravies
Cuisine: French
Author: The Cook

Ingredients

  • tablespoons unsalted butter
  • tablespoons plain flour (all-purpose flour)
  • 2 cups white chicken stock, approx.
  • kosher salt , to taste
  • white pepper , to taste

Instructions

  • To start the velouté, first melt the butter over medium-low heat. Add the flour and whisk until fully incorporated. Cook the roux until it turns a blonde colour.
  • Slowly add the stock, a bit at a time. Whisk and let it come back to a gentle boil each time before adding more stock. Add the stock until you reach a silky-smooth consistency.
  • Once done, season with salt and white pepper to taste. The sauce may thicken slightly as it cools, so if you’re not planning to use it right away, you may need to loosen it up with a bit more hot stock before using.
Rate & Comment on this this Recipe

Nutrition

Serving: 1g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @cooking_r or tag #aussietasterecipes!
Like this recipe?Follow us @csoftwareaustra

 

Comments via Facebook

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x
Send this to a friend
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Simple.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum.
2018 (C) All rights reserved.
{loginbox-username}
{loginbox-password}
{loginbox-remember}
{loginbox-submit}
Enter Your Details
Remember Me
Got Freebies?
Designer? Try our weekly freebies pack! Subscribe now and we will send you this week’s pack immediately.
Your Email
2016 (С) All rights reserved.
Enter Your Account
{loginbox-username}
{loginbox-password}
{loginbox-remember}
Remember Me
{recaptcha}
{loginbox-submit}
JOIN OUR COMMUNITY
Just one step to success!
Don't Miss Out!
Stay in touch with us by receiving our monthly newsletter of new recipes and related food posts.
Aussie Taste
Recipe Newsletter
Subscribe to our newsletter and keep up with our latest recipes and cooking information.
Subscribe Now
Fresh berries straight from da woods. Get a 50% discount by subscribing to our free newsletter.
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Aussie Taste
Subscribe to our newsletter and get cooking help, food information, and wholesome healthy recipes
2017 (C) All rights reserved.
Aussie Taste Recipes
Enjoy our recipe newsletter with plenty of cooking information and straight forward recipes
Follow Us.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctot mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non taciti sociosqu.
2017 (C) All rights reserved.