Seasoning is not needed as Velouté is commonly used as a foundation sauce for other secondary sauces, such as Sauce Allemande (veal-based), Sauce Vin Blanc (white wine sauce), Sauce Poulette (versatile), Sauce Normandy (fish-based), Sauce Bercy (fish-based), and Sauce Supreme (chicken-based).
Once you'd mastered Bechamel, this should be a breeze to add-on in your sauce repertoire. It's a versatile sauce applicable to most dishes. Using a good quality stock base is key.
Ingredients (for 400ml sauce)
- 30g unsalted butter
- 30g plain flour
- 500ml white veal, chicken, vegetable or fish stock (depending on dish)
- 2 medium (preferably heavy-based) saucepan
- Wooden spatula / spoon
- Heat the stock up to a light simmer in a saucepan.
- In a separate saucepan, melt butter over fairly low heat in a saucepan until foaming.
- Add the flour in and stir the mixture with a wooden spoon/spatula until it forms a thick and smooth paste. Once it reaches a light, sandy colour (not brown), the roux is ready.
- Increase to medium heat and gradually add the hot stock to the roux. Whisk vigorously at each stage to incorporate into a smooth paste with no lumps.
- Bring the sauce to boil, then reduce the heat to a gentle simmer for 15-20 min, whilst stirring and skimming frequently. Remove from heat once the sauce is thick and velvety.
- For an extra smooth sauce, strain through a cloth.
- Serve immediately or keep it warm in a jug by placing the jug in a pan of simmering water prior to serving.
Like this post? Why not learn to make other sauces from scratch to add that extra pizazz for tonight's dinner?
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