Velouté sauce

Velouté sauce

By
From
Leiths How to Cook
Makes
300 ml
Photographer
Peter Cassidy

A velouté sauce starts with a blond roux, uses stock as the liquid component, and is then enriched with cream. The roux is cooked until it is straw coloured and has taken on a biscuit aroma. A velouté sauce is usually made to accompany pale meats and fish.

Ingredients

Quantity Ingredient
20g butter
20g plain flour
300ml Chicken and veal stock
2 tablespoons double cream
few drops lemon juice
salt
ground white pepper

Method

  1. Melt the butter in a small saucepan over a gentle to medium heat, then add the flour and cook the roux for 2–4 minutes, stirring frequently, until straw coloured and smelling biscuity.
  2. Remove the pan from the heat and gradually add the stock, a little at a time, stirring and incorporating the stock well into the roux as it is added. Don’t add the stock too quickly or lumps will result, which are difficult to beat out.
  3. As more of the stock is added, the sauce will start to loosen and thin. Once half the stock has been added and incorporated, add the remaining stock in generous additions and return the pan to the heat.
  4. Increase the heat to medium to high and stir the sauce constantly as it comes to the boil (the sauce has to boil in order to thicken). Once it has come to the boil, reduce the heat and simmer for 2 minutes. Add the cream and season with salt and white pepper. Now add a few drops of lemon juice to enhance the flavour.

Note

  • Herbs are sometimes added to a finished velouté. However, if the stock being used has a good concentration and the sauce is seasoned correctly, it will be delicious without embellishment.

Variation

  • Fish velouté: Use fish stock in place of the chicken and veal stock.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again