A smooth, delicate French mother sauce made by gently cooking a pale roux with light stock for a velvety finish.
Classic French Velouté Sauce
Description
A smooth, delicate French mother sauce made by gently cooking a pale roux with light stock for a velvety finish.
Ingredients
Ingredients
Instructions
-
Warm the stock until hot but not boiling.
-
Melt butter and cook flour for 2–3 minutes to make a pale roux.
-
Gradually whisk in warm stock until smooth.
-
Simmer gently for 15–20 minutes, stirring regularly and skimming foam.
-
Season sparingly and sieve for an especially refined finish.
Note
Keep the roux pale. Add extra warm stock if too thick. For a vegetarian adaptation use a suitable light vegetable stock. Refrigerate up to 2 days or freeze up to 2 months.
velouté sauce, veloute sauce, French mother sauce, classic French sauce
