Supriya Ghosh (Editor)

Velouté sauce

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Type
  
Sauce

Main ingredients
  
Stock, Roux

Place of origin
  
France

Velouté sauce farm1staticflickrcom155423051539e8848a2a65jpg

Similar
  
Béchamel sauce, Squash, Confit, Leek, Roux

A velouté sauce ([vəluˈte]) 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.

Velouté sauce Velout Sauce Recipe The Reluctant Gourmet

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 blond roux. Thus the ingredients of a velouté are equal parts by mass 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).

Velouté sauce Velout sauce Wikipedia

Derived sauces

Velouté sauce How to Make a Velout Sauce 5 Steps with Pictures wikiHow

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:

Velouté sauce Chicken Velout One of the Five Mother Sauces

  • 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 flavored 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

    • Velouté sauce Veloute Derivative Sauces The Culinary Cook

    Velouté sauce Velout Sauce Definition and Cooking Information RecipeTipscom

    References

    Velouté sauce Wikipedia
    (Text) CC BY-SA