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Velouté Sauce

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Sauces

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Sauce

Tags: easy, recipes for sauces and condiments, recipes using broth and stock, recipes using butter, recipes using wheat flour, recipes with metric units, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AVelout%C3%A9_Sauce)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AVelout%C3%A9%20Sauce&oldid=4584959

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • ¼ cup (4 tbsp) butter
  • ¼ cup (60 g) flour
  • 2 cups (480 ml) boiling white stock
  • Salt, to taste
  • White pepper, to taste

Directions

  1. Make a white roux: melt the butter in a sauce pan over low heat until the foam subsides. Whisk in the flour and cook slowly, while stirring until the mixture froths up for about 2 minutes. The flour should lose its raw smell but not its color.
  2. Remove from the heat. When the roux has stopped bubbling, slowly incorporate the stock, whisking quickly but smoothly to create a smooth mixture.
  3. Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon.
  4. Taste and adjust seasonings.

Notes

If sauce is lumpy, force the sauce through a fine sieve or process it in a blender.

If sauce is too thick, thin it out with stock.

If sauce is too thin, bring the sauce to a boil. Then, off the heat, blend in a ½ tablespoon of beurre manié with a wire whisk. Boil for 1 minute, stirring.