What is Veloute sauce ?
Veloute sauce is one of the basic French mother sauces made of chicken stock or fish stock thickened with blond roux. It is usually served with poached meats and so on.
What are the derivatives of Veloute sauce ?
What is Roux and its varieties ?
Roux is basically a thickening agent used widely in French cuisines in various sauces and soups to get thickened. It is basically made from equal quantities of cooked flour and butter. It has different varieties based on the color and the varieties are as follows:
White Roux : It is a roux made from equal quantities of refined flour and butter. Butter is just melted and the refined flour is added so the color does not change and cooked till it leaves the side of pan. It is widely used in Béchamel sauce, and soups.
Blond Roux: It is made from equal quantities of refined flour and butter. Butter is cooked till golden which is about an 30 seconds and the flour is added and cooked till the flour leaves the side of pan easily for exactly about 2 minutes. It is used in Chicken Veloute sauce, Fish Veloute sauce, and various soups.
Brown Roux: It is made from equal quantities of flour and butter where the butter is browned and the flour is added so the roux becomes brown and more sandy in texture. It is exactly about 1 minute of cooking butter in slow to medium flame. It is used widely in brown sauce, and various derivatives of brown sauce/ espagnole sauce such as demi glaze.
What is Veloute sauced used for ?
The main accompaniment or veloute sauce used for poached or boiled poultry meats or seafoods and even vegetables such as chicken supreme, poached salmon, boiled asparagus with grilled cheese and so on .
It is also used as a base for other sauces such as allemande sauce, white wine sauce, supreme sauce etc.
How to make Veloute Sauce ?
How to make French Veloute sauce ?
Veloute sauce is one of the basic French mother sauces made of chicken stock or fish stock thickened with blond roux. It is usually served with poached meats and so on.
Ingredients
For Chicken Stock
For roux
Veloute sauce
Instructions
How to make chicken stock ?
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In a stock pot or large pot, add oil and once oil is heated add chopped onion and sauté till transparent.
Add chopped carrot, celery and cooked for 1 minute.
Then Add the chicken bones and sauté for an minute and add water.
Add bouquet garni ( thyme, parsley, peppercorn, bayleaf, cloves ), salt and let it simmer for 40 minutes.
Once done strain the stock and keep aside.
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Remove the scum ( dirty substance that float during simmering ).
How to make blond roux?
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In a pan add 10 g butter and let it melt and cook for about 30 seconds until its becomes golden color.
Then add maida ( refined flour) and cook till the flour releases from pan freely. about 2 minutes.
Cool it down.
How to make veloute sauce?
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In a pan, add butter and add blond roux, and slowly add the chicken stock and whisk continuously so that no lumps are formed.
Check seasoning , add white pepper powder and switch off the flame.
Note
Chicken Veloute is a classic French version and it can be replaced with fish and shellfish bones for fish Veloute .
For recipe of fish Veloute check here :
Blond roux+ chicken stock= chicken Veloute.
Bouquet garni means a bunch of spices and herbs usually wrapped in thyme with cloves poked and bayleaf and parsley stem inside the thyme and tied as a bunch.
Add a piece of butter on top of the Veloute sauce once it is cooked so it does not form any layers.
Other French Mother sauces
