Basic Velouté Sauce
Recipe Information
Velouté Sauce
Cultural Context
Velouté sauce, one of the five mother sauces of classical French cuisine, originated in the 18th century. Traditionally made with a roux and stock, it serves as a base for many sauces and dishes, reflecting the French culinary emphasis on technique and flavor. Today, it is widely used in various cuisines around the world, often adapted with different stocks and seasonings to suit diverse palates.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil reduces saturated fat while maintaining flavor.
chicken stock
🥗Healthier: vegetable stock
💰Cheaper: water with seasoning
Vegetable stock is lighter and often more accessible.
Melt 1 ounce of clarified butter in a saucepan
Add 2.5 tablespoons of flour to the melted butter and cook for 3-5 minutes to form a blonde roux
Gradually whisk in 2.5 cups of white stock
Cook the mixture for about 20-30 minutes until it thickens and the flour taste is cooked out
Season with salt and black pepper to taste
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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