Today is


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



Veloute Sauce -- French Sauces

 

 


A velouté sauce is an adaption of Béchamel sauce (or white sauce), and is one of the classic mother sauces of French cuisine.

In preparing a velouté sauce, a light stock (one in which the bones used have not been roasted), such as chicken, veal or fish stock, is thickened with a blond roux. Substituting milk for stock would produce a Béchamel.

Thus the ingredients of a velouté are butter and flour to form the roux, a light chicken, veal, or fish stock, and salt and pepper for seasoning.

It is often served on poultry or seafood dishes, and is used as the base for other sauces. Sauces derived from a velouté sauce include Allemande sauce (by adding lemon juice, egg yolks, and cream), suprême sauce (by adding mushrooms and cream to a chicken velouté), and Bercy sauce (by adding shallots and white wine to a fish velouté).


 


Culinary News

Visit our Food and Beverage News Page containing:

Drinks and Beverage News

Hospitality Industry News

Food Industry News

Food and Drink News (Consumer)

 
Sponsored Links


Cooking Schools

For a small selection of schools in your area see: US Culinary Schools

 
Food Encyclopedia



 

 
All text is available under the terms of the GNU Free Documentation License (see Copyrights for details). Disclaimers. Wikipedia is powered by MediaWiki, an open source wiki engine..
Questions or Comments?
Copyright © 2005 CookingwithColor.com
All Rights Reserved.