Veloute’ sauce

Making a *Veloute’ sauce is much like making a Béchamel sauce one major difference is using stock instead of milk. Never use aluminium due to the fact it will heavily discolour your finished product.
1. Begin by placing 2 tablespoons of butter in a sauce pan over medium heat.
2. Finely dice ¼ cup of onion and add to the butter and sauté until they become translucent.
3. Add in ¼ cup of dry white wine (optional) and reduce it down until it has evaporated.
4. Whisk in 2 tablespoons of flour when the butter has melted. Do not brown the flour.
5. Add 2 cups of stock, either chicken, veal or fish depending on what you are going to use it for. Bring this to a slow boil stirring the pot as it comes to the temperature of a boil.
6. Here you can add nutmeg and finish the sauce with a few dollops of butter to insure no skin forms.
7. Finish with a splash of heavy cream and serve over your main dish.

*Can be used on poached, broiled or pan fried fish or chicken or any other dish needing a white sauce finish. Topping this is left to the imagination. I would use finely chopped green onion or capers with fine chopped hard boiled egg or just a dash of paprika depending on the look I want to achieve.


About teachkitchenskills

A chef and butcher with some 40 years of experience in both fields
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