Soupe - Velouté de Petits Pois à la Menthe
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 butter in a saucepan over medium heat until foamy
Add flour to the melted butter and whisk continuously for 2-3 minutes until pale and smooth
Gradually pour in chicken stock while whisking to avoid lumps
Add onion, bay leaf, and thyme to the mixture
Simmer the sauce gently for 20-30 minutes, stirring occasionally
Strain the sauce through a fine sieve to remove solids
Season with salt and white pepper to taste
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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