How to Make Sauce Veloute – step-by-step instructions on how to make this wonderful French Mother Sauce that you can turn into a million different recipes including other sauce and soups! Every chef and home cook needs to know how to make this!
Today we are talking about Sauce Veloute!
What are the 5 French Mother Sauces?
If you are interested in becoming a better cook, chef, culinary aficionado… then this is a recipe you need to commit to memory. For those that are not aware, there are 5 Mother Sauces in the wonderful world of French cooking:
What is a “Mother Sauce”
In layman’s terms, a Mother Sauce is, in some respects, the foundation of your sauce; once you have the foundation you can build off of it and create anything you want. For example, the sauce veloute I made here is not necessarily something I would plainly serve on a dish. While it tasted lovely, it clearly needed a little something more to be elevated to greatness. A sauce veloute can be transformed into a beautiful mushroom sauce or as the base for a wonderful soup.
What is Sauce Veloute?
So, what is sauce veloute? It begins with a Roux and from there you add either veal, chicken or fish stock. Once you have created your Sauce Veloute, you can put your own spin on it or you can proceed to create what is called a Secondary Sauce. Secondary Sauces typically made from Sauce Veloute include Sauce Vin Blanc, Sauce Allemande and Sauce Supreme.
How do you make Sauce Veloute?
Here is the quick breakdown:
The better the butter, the better the result…
Melt said butter…
Add flour all at once and whisk for about 2 minutes until it gives off a nutty smell.
Then, as you continue to whisk, slowly add your broth/stock to the roux.
The color of your sauce will be a result of two things – how long you cook your Roux (you should be aiming for a Blonde Roux) and the type of stock you are using. The Chicken Stock I used was quite dark and, as a result, my sauce was a little darker than normal.
Stay tuned for what I decided to make out of my Sauce Veloute…. Happy cooking!
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 cups veal, chicken or fish stock
- Melt butter in saucepan
- Add flour all at once and whisk for about 2 minutes or until it gives off a nutty aroma and is a blonde color
- Continue to whisk while slowly adding stock a little at a time
- Once stock is completely integrated, bring to a boil and then reduce to a simmer
- Let simmer for 15-30 minutes, depending upon the desired thickness of the sauce.
- Keep additional stock on hand in case you need to thin it out.
- Use immediately or keep in fridge for later use.