Easy Homemade Veloute Sauce Recipe
- Yield: 1
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
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Easy homemade velouté sauce recipe. Velouté is classic sauce in French Cuisine. This is the most elegant old all white sauces. Make it with half homemade chicken stock and half white wine (the white wine may be omitted).
This simple sauce forms the base of many other sauces, such as Allemande sauce – classic velouté thickened with egg yolks, Sauce Bercy – made with fish stock, dry white wine and shallots, Supreme sauce – made with mushrooms and heavy cream.
To make chicken stock for this sauce, you need to use the following ingredients: 3½ pounds (1.7 kg) stewing chicken
13 cups (3.7 L) water, 1 carrot, 1 parsnip, 4 stalks celery, 1 white onion, 1/4 cup unsalted butter,6 sprigs parsley, salt and freshly ground black pepper
Place the cleaned chicken in a large saucepan, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer for 30 minutes.
Chill. Remove fat and strain the stock.
Peel the vegetables and cut into 1/2-inch slices.
Sauté vegetables in the butter in a large saucepan over medium heat for 10 minutes. Add the strained stock together with chicken and parsley. Cover and simmer, for a further 2 hours with 2 crushed eggshells. Season to taste with salt and black pepper.
Remove chicken, then strain the stock, cool, and keep in a refrigerator.
Easy Homemade Velouté Sauce Recipe
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 ¼ cups (310 ml) chicken stock
- 1 ¼ cups (310 ml) dry white wine
- salt and ground white pepper
- mushroom peelings or stalks
- few drops of freshly squeezed lemon juice
Melt butter in a heavy saucepan over medium heat. Add all-purpose flour and cook gently until the roux is a pale straw color (fro about 8 -10 minutes).
Add warm chicken stock, season with salt and white pepper. Increase heat to high and bring mixture to a boil, stirring with a wooden spoon.
Add the mushroom peelings, then reduce heat to low and simmer gently, stirring occasionally and skimming frequently until sauce is reduced by 1/3 and stick, light and creamy.
Stir in a few drops of lemon juice. Season more with salt and white pepper.
Strain through a conical strainer. The sauce is ideal for chicken.