Velouté Sauce
Velouté sauce is a classic French sauce known for its silky, smooth texture and mild flavor. It's the perfect base for a variety of dishes, enhancing flavors with just three simple ingredients.
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups clear chicken veal, or fish stock
- Optional: cream wine, fresh herbs (thyme, parsley, or tarragon)
Instructions
- Prep the Ingredients: Measure out all ingredients and ensure the stock is warm but not boiling.
- Make the Roux: In a medium-sized saucepan, melt the butter over medium-low heat. Once melted, gradually whisk in the flour until it forms a smooth, lump-free mixture resembling wet sand.
- Cook the Roux: Continue to cook the roux, stirring constantly, until it turns a light, pale blonde color, which takes about 2-3 minutes.
- Add the Stock: Slowly pour in the warm stock, a little at a time, while continuously stirring to avoid lumps. Each addition of stock should be fully incorporated before adding more.
- Simmer the Sauce: Keep the mixture on low heat, stirring until the sauce reaches a smooth, velvety consistency. This should coat the back of a spoon lightly.
- Adjust Consistency: If the sauce is too thick, add more stock gradually. If too thin, simmer longer until the desired consistency is reached.
- Add Optional Ingredients: Stir in cream, wine, or herbs to enhance the flavor as desired.
- Serve: Once the desired consistency and flavor are achieved, serve the velouté sauce warm over your choice of dish.
Notes
- For the best results, use high-quality stock and fresh herbs.
- Velouté sauce is a base sauce that can be enhanced with various ingredients to create different flavors.