How To Make A Veloute | Grande Cuisine Academy

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar texture.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with bouillon cubes

Vegetable stock is a lighter option, while bouillon is cost-effective.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

Melt 100 grams of butter in a pan over medium heat until foamy.

Add sliced mushrooms to the pan and cook them in the melting butter, separating them.

Add a touch of white pepper to the mushrooms.

Add 100 grams of flour to the pan and whisk continuously to form a roux, cooking it until it reaches a blonde color.

Gradually add a ladle of hot chicken stock to the roux, mixing well to prevent lumps.

Continue adding chicken stock, one ladle at a time, until you reach a desired sauce consistency, stirring constantly.

Once the sauce is at the desired consistency, taste it and add salt if necessary.

If desired, add a splash of cream to enrich the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens