Basic Velouté Sauce with Variations
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One of the "five mother" sauces, Velouté is a stock-based white sauce. It is made from chicken, fish, or veal stock. INGREDIENTS 3 tablespoons butter 3 tablespoons flour 2 cups chicken, fish, or veal stock Salt White pepper Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes. Slowly stir in stock. Heat to boiling, stirring constantly. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Season to taste with salt and pepper. Makes about 2 cups VARIATIONS BERCY - Cook 1 cup dry white wine and 2 minced shallots in a 2-quart saucepan over medium heat for 5 to 7 minutes or until reduced in volume by 3/4. Add 1 quart fish velouté, reduce heat and simmer for 10 minutes. Stir in 1 tablespoon unsalted butter and 3 tablespoons finely chopped parsley. Serve immediately. Makes about 4 cups SUPREME SAUCE - Pour 1 quart chicken or veal velouté in a 2-quart saucepan and simmer over low heat until reduced in volume by 1/4. Place 1 cup heavy cream in a bowl and temper by slowly incorporating about a 1/2 cup of the velouté into the cream. Slowly stir the cream mixture into the sauce, and return to a very low simmer. Add 8 tablespoons butter, 1 at a time, into the sauce while stirring constantly. Add 1 teaspoon, or to taste, lemon juice. Adjust seasonings, as needed. Strain the sauce through cheesecloth or a fine strainer and serve immediately. Makes about 2 cups