Refined Your Roux Yet?

It’s veloute day and the third day of our ‘saucesome’ tour surrounding the 5 mother sauces. This one is so simple to add different flavors and create something new! 

What’s the difference between Veloute and Bechamel? Stock instead of milk! (check out yesterdays video for bechamel!) Veloute is a white stock mother sauce - white stock is made from bones that haven’t been roasted. You can make fish (stock) veloute, chicken (stock) veloute, and/or vegetable (stock) veloute. 

Here’s a standard recipe to work with that will make about 1 1/2 cups depending on what you add to it:

-1/4 cup butter

-4 tablespoons flour

-2 cups chicken stock (for chicken veloute)

-1/2 teaspoon salt

-1/4 teaspoon pepper - you can always use white pepper for similar color

In tonights video tutorial I added the following to above recipe for a lovely chicken sauce:

-2 garlic cloves - minced

-1 tablespoon thyme - finely chopped

-1 tablespoon parsley - finely chopped

-zest of half a lemon

-juice of half a lemon

-1 additional tablespoon of butter

This sauce is often served on seafood or poultry or used as a base for other sauces such as:

-allemande sauce - adding egg yolks, cream, lemon juice

-albufera sauce - addition of meat glaze

-sauce vin blanc - addition of cream, white wine, lemon juice

How are ya’ll liking sauce week?! Excited for tomorrow?