Preparation time: 5 minutes
Cooking time: 30 minutes
This base sauce needs to be mixed with white stock. Veal, fish or chicken stocks are all equally good, it just depends on what you want to do with it. This recipe is a must to know how to make gravies, mushroom sauces and chowders. Similar to béchamel, the velouté starts with a roux.
- 3 1/2 cups of chicken, veal or fish stock
- 4 tablespoons white flour
- 4 tablespoons butter
- Bring the stock to a boil in a saucepan and lower temperature to maintain simmer.
- Melt the butter in a other saucepan
- Incorporate the flour gradually into your butter whisk it. This is the roux part.
- Let the roux cook over medium heat for about 2-3 minutes. The longer you leave it, the darker it's going to become. Ideally you want the velouté to stay as pale as possible.
- Slowly add 3 cups of the hot chicken stock in the roux, whisking continuously to make sure it's free of lumps. Reserve the remaining stock in case you need it to thin out the sauce.
- Let simmer until it has reduced by one third of it's initial volume. Skim off any solids or impurities that rise to the surface.
- Once the sauce is completely smooth and not too runny, it is ready! Keep covered until ready to serve.
You can transform a chicken velouté into the classic and delicious supreme sauce by adding 1 cup of heavy cream and 1 ouce of butter. A pinch of salt and pepper as well as a little lemon juice. Let simmer until 1/4 of its volume.
Veloutés compliment chicken perfectly. It is also a great base for chicken pot pie. Bon appétit!