How to Make Veloute Sauce
A Veloute is as simple as a Bechamel, but with a different base for the sauce. Here we are using some sort of cooking stock, generally a meat one, rather than milk.
Ingredients
- 4 ounces light roux (see instructions in the notes below)
- 1 1/4 quarts hot white cooking stock (veal, chicken, or fish)
- Bay leaf optional
- Seasonings of choice
Instructions
- Heat up your white cooking stock in a heavy sauce pan. In a separate pan, build up a light roux. Allow the roux to cool slightly before adding to the pan with the cooking stock.
- Whisk stock and roux together to bring to a gentle simmer. Simmer for 45 minutes to an hour. If the sauce gets too thick, you can add more stock to thin it up. You will know when the sauce is done if it thinly coats a spoon. Strain.
- Since this is such a basic sauce, you can add a few of your own spices to it if you would like.
Notes
- Roux: Using a saute pan, equal amounts of clarified butter and flour are placed in the pan. A ratio of this thickening agent to the sauce you are making is 4 ounces of roux for every quart of liquid. There are two different rouxs: light and dark. The difference is that the dark sauce is cooked until it turns brown. This thickening agent is good for liquids like gravies.