Velouté sauce
From Wikipedia, the free encyclopedia
A velouté sauce, along with Béchamel, espagnole, hollandaise, and tomato, is one of the classic 5 mother sauces of French cuisine.
In preparing a velouté sauce, a light stock (one in which the bones used have not been roasted), such as chicken, veal or fish stock, is thickened with a blond roux.
Thus the ingredients of a velouté are butter and flour to form the roux, a light chicken, veal, or fish stock, salt and pepper for seasoning. Commonly the sauce produced will be referred to by the type of stock used e.g. chicken velouté.
It is often served on poultry or seafood dishes, and is used as the base for other sauces. Sauces derived from a velouté sauce include Allemande sauce (by adding lemon juice, egg yolks, and cream), suprême sauce (by adding mushrooms and cream to a chicken velouté)and Bercy sauce (by adding shallots and white wine to a fish velouté).
Other sauces derived from velouté:
- Poulette: Mushrooms finished with chopped parsley and lemon juice
- Aurora: Tomato puree
- Hungarian: Onion, paprika, white wine
- Ivory/Albufera: Glace de viande
- Normandy: Mushroom cooking liquid and oyster liquid/fish fumet added to fish veloute, finished with a liaison of egg yolks and cream
- Venetian: Tarragon, shallots, chervil
