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Veloute Sauce Recipe Silky Smooth

Veloute is one of the five mother sauces in French cuisine. A Velouté is simply a sauce made with fat, flour, and the stock of your choice. Sauce velouté often is served on poultry or seafood dishes and is also used as the base for other sauces. Sauces derived from a velouté sauce include: Albufera sauce: with addition of meat glaze, or glace de viande. Allemande sauce: by adding a few drops of lemon juice, egg yolks, and cream. Add fat to medium sauce pan and turn on medium-low heat. When fat has melted, sprinkle in flour and whisk to combine to make a paste (called a roux) & keep it moving in the pan for at least 1 minute. When the roux no longer smells of raw flour and starts to smell a little toasted, add the warm stock gradually, while whisking to completely combine into a smoothy consistency. Bring to a bubble, then reduce heat. Recipe 50 g. unsalted butter 30 g. all - purpose flour 300-350 ml. chicken stock (you can also use veal or fish stock) 1/2 teaspoon salt 1/2 teaspoon white ground pepper #frenchsauce#sauceveloute#recipesauceveloute