Best 3 Veloute Sauce Recipes
Indulge in the Creamy Elegance of Velouté Sauce: Discover Three Delectable Recipes
Velouté sauce, a versatile and refined culinary creation, stands as a testament to the art of French cuisine. Its name, derived from the French word "velours," meaning velvet, aptly describes its smooth, velvety texture that caresses the palate. This classic sauce forms the foundation of numerous dishes, adding a luscious richness and depth of flavor to a variety of ingredients. In this article, we present three distinct velouté sauce recipes, each offering a unique taste experience.
1. **Classic Velouté Sauce**: Embark on a culinary journey with this fundamental velouté sauce recipe. Learn the art of creating a roux, the harmonious blend of butter and flour, which serves as the backbone of this timeless sauce. Discover the secrets of infusing aromatic vegetables and herbs, releasing their essence into the velvety liquid.
2. **Chicken Velouté Sauce**: Elevate your culinary repertoire with the delectable chicken velouté sauce. Witness the transformation of chicken stock as it combines with the classic velouté base, resulting in a symphony of flavors. Experience the essence of roasted chicken, harmonized with the richness of the sauce, creating a perfect accompaniment to a variety of dishes.
3. **Fish Velouté Sauce**: Dive into the depths of culinary creativity with the elegant fish velouté sauce. Discover the art of preparing a flavorful fish stock, capturing the delicate nuances of the sea. Witness the seamless融合of this stock with the velouté base, resulting in a sauce that complements fish dishes with its refined and delicate taste.
Prepare to tantalize your taste buds as we embark on a culinary adventure, exploring the intricacies and versatility of velouté sauce. Let your senses be captivated by the velvety texture, the symphony of flavors, and the endless possibilities this classic French sauce has to offer.
VELOUTE SAUCE
Provided by Food Network
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.
VELOUTE (USED FOR "LOBSTER ENCHILADAS W/WHITE WINE SAUCE")
This sauce, used to prepare numerous white sauces, has a name that translates from French as "velvety, soft, and smooth to the palette". A truly excellent veloute should meet several criteria. The flavor of a veloute should reflect the stock used in its preparation: white veal, which will be nearly neutral in flavor: chicken: or fish. It is thickened with an appropriate amount of roux.
Provided by Chef Luis Aguilar
Categories Crab
Time 2h15m
Yield 1 gallon
Number Of Ingredients 18
Steps:
- ---------BasicRoux-----------.
- Heat the clarified butter or oil in a pan over moderate heat.
- Add the flour all at once.
- Stirring constantly, cook over low heat until the roux is very pale ivory, about 8 minutes.
- ---------WhiteMirepoix--------.
- Cut the vegetables into an appropriate size, based on the cooking time of the dish.
- Add mirepoix to the recipe as directed.
- -----------Sachetd'Espices----------.
- Place all ingredients on a piece of cheesecloth approximately 4 inches square.
- Gather up the edges and tie with butcher's twine, leaving a long tail of string to tie to the stockpot handle.
- A standard sachet d'epices, French for"bag of spices," as with the bouquet garni, should be removed and discarded after enough flavor has been released into the stock or other preparation.
- ----------Veloute-----------.
- Thicken your stock with just enough roux for the proper texture.
ALMOND VELOUTE SAUCE
Make and share this Almond Veloute Sauce recipe from Food.com.
Provided by littleturtle
Categories Sauces
Time 20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Melt margarine over medium heat in 1 1/2-quart saucepan.
- Stir in flour.
- Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Stir in broth.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Add salt, pepper, and nutmeg.
- Just before serving stir in the almonds.
Tips
- To make a roux, melt butter in a saucepan over medium heat. Add flour and whisk until the mixture is smooth and bubbly. Cook for 1-2 minutes, or until the roux is golden brown.
- When adding the milk to the roux, whisk constantly to prevent lumps from forming.
- Bring the sauce to a simmer and cook for 15-20 minutes, or until it has thickened to your desired consistency.
- Season the sauce to taste with salt, pepper, and nutmeg.
- For a richer sauce, use heavy cream instead of milk.
- To make a vegetarian velouté sauce, use vegetable broth instead of chicken broth.
- To make a vegan velouté sauce, use plant-based milk and butter.
- Velouté sauce can be used as a base for many other sauces, such as béchamel sauce, mushroom sauce, and curry sauce.
Conclusion
Velouté sauce is a versatile and delicious sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a flavorful and elegant sauce that will elevate any meal.
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