Velouté sauce

Velouté sauce
Type Sauce
Place of origin France
Main ingredients Stock, roux
Cookbook: Velouté sauce  Media: Velouté sauce

A velouté sauce (French pronunciation: [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.

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) 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).[1]

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:

See also

References

  1. Escoffier, Auguste; Adams, Charlotte (2000). The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes (55 ed.). New York: Crown Publishers, Inc. pp. 19–21. ISBN 978-0-517-50662-2.
  2. The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. p. 278. ISBN 978-0-470-42135-2. OCLC 707248142.
  3. Sinclair, Charles Gordon (1998). International Dictionary of Food and Cooking. Taylor & Francis. p. 373. ISBN 1579580572.
  4. Pomiane, Edouard de (1994). French Cooking in Ten Minutes. Macmillan. pp. 40–41. ISBN 086547480X.
  5. Berg, Ron. Northwoods Fish Cookery. U of Minnesota Press. pp. 218–219. ISBN 1452904782.
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