Best 3 Veloute Sauce Recipes

Velouté sauce is a smooth, creamy sauce made from a white roux and a flavorful liquid, such as chicken stock, fish stock, or vegetable stock. It is a versatile sauce that can be used to enhance the flavor of a variety of dishes, including chicken, fish, vegetables, and pasta. Velouté sauce is relatively easy to make, but there are a few tips and tricks that can help you create a perfect velouté sauce every time.

Here are our top 3 tried and tested recipes!

VELOUTE SAUCE

Veloute Sauce image

Provided by Food Network

Time 20m

Yield 2 cups

Number Of Ingredients 5

Ingredients

3 tablespoons butter
3 tablespoons flour
2 cups chicken stock
Salt
Freshly ground white pepper

Steps:

In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.

VELOUTE (USED FOR "LOBSTER ENCHILADAS W/WHITE WINE SAUCE")

Veloute (used for

This sauce, used to prepare numerous white sauces, has a name that translates from French as "velvety, soft, and smooth to the palette". A truly excellent veloute should meet several criteria. The flavor of a veloute should reflect the stock used in its preparation: white veal, which will be nearly neutral in flavor: chicken: or fish. It is thickened with an appropriate amount of roux.

Provided by Chef Luis Aguilar

Categories Crab

Time 2h15m

Yield 1 gallon

Number Of Ingredients 18

Ingredients

1 lb clarified butter or 1 lb oil
1 lb flour
4 ounces onions, chopped
4 ounces leeks, chopped
4 ounces celery, chopped
4 ounces parsnips, chopped
2 -3 ounces sliced mushrooms (optional)
3 -4 parsley stems
1/2 teaspoon thyme leaves
1 bay leaf
1/2 teaspoon peppercorn, cracked
1 clove garlic, crushed (optional)
11 lbs crab or 11 lbs lobster shells
5 quarts cold water
1 lb white mirepoix
1 sachet d'espices
10 ounces sliced mushrooms (optional)
salt (optional)

Steps:

---------BasicRoux-----------.
Heat the clarified butter or oil in a pan over moderate heat.
Add the flour all at once.
Stirring constantly, cook over low heat until the roux is very pale ivory, about 8 minutes.
---------WhiteMirepoix--------.
Cut the vegetables into an appropriate size, based on the cooking time of the dish.
Add mirepoix to the recipe as directed.
-----------Sachetd'Espices----------.
Place all ingredients on a piece of cheesecloth approximately 4 inches square.
Gather up the edges and tie with butcher's twine, leaving a long tail of string to tie to the stockpot handle.
A standard sachet d'epices, French for"bag of spices," as with the bouquet garni, should be removed and discarded after enough flavor has been released into the stock or other preparation.
----------Veloute-----------.
Thicken your stock with just enough roux for the proper texture.

ALMOND VELOUTE SAUCE

Almond Veloute Sauce image

Make and share this Almond Veloute Sauce recipe from Food.com.

Provided by littleturtle

Categories Sauces

Time 20m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons margarine or 2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1/4 cup toasted almond, slivered

Steps:

Melt margarine over medium heat in 1 1/2-quart saucepan.
Stir in flour.
Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Add salt, pepper, and nutmeg.
Just before serving stir in the almonds.

Tips for Making Velouté Sauce:

Use a good quality stock. The flavor of your sauce will depend on the quality of your stock, so make sure to use a stock that is flavorful and well-seasoned.
Do not let your sauce boil. Boiling will cause the sauce to curdle and break, so keep it at a gentle simmer.
Whisk constantly. This will help to prevent the sauce from curdling and will also help to incorporate the ingredients evenly.
Use a roux to thicken your sauce. A roux is a mixture of equal parts butter and flour that is cooked together until it forms a paste. This paste will help to thicken your sauce and give it a smooth and creamy texture.
Add flavorings to your sauce. You can add flavorings such as herbs, spices, and vegetables to your sauce to give it a unique flavor. Some popular flavorings for velouté sauce include parsley, thyme, bay leaf, onion, and carrot.

Conclusion:

Velouté sauce is a versatile and delicious sauce that can be used in a variety of dishes. It is a great way to add flavor and richness to your favorite recipes. With a few simple tips, you can make a velouté sauce that is sure to impress your family and friends.