What does Veloute' mean?!
Very simply, a white stock thickened with a white roux. The stock can be made from chicken, veal, or fish.
nfd?
Answers: Velouté (blond)
Very simply, a white stock thickened with a white roux. The stock can be made from chicken, veal, or fish.
nfd?
ve·lou·té (v-l-t)
n.
A white sauce made of chicken, veal, or fish stock thickened with a roux of flour and butter.
[French, from Old French vellute, velvety, from velous, velvet; see velour.]
A velouté sauce, along with Béchamel, espagnole, hollandaise, and tomato, is one of the classic 5 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.
Thus the ingredients of a velouté are butter and flour to form the roux, a light chicken, veal, or fish stock, salt and pepper for seasoning. Commonly the sauce produced will be referred to by the type of stock used e.g. chicken velouté.
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).
Other sauces derived from velouté:
Poulette: Mushrooms finished with chopped parsley and lemon juice
Aurora: Tomato puree
Hungarian: Onion, paprika, white wine
Ivory/Albufera: Glace de viande
Normandy: Mushroom cooking liquid and oyster liquid/fish fumet added to fish veloute, finished with a liaison of egg yolks and cream
Venetian: Tarragon, shallots, chervil
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As others have alluded to veloute is one of the most basic and versatile of the classic french "mother sauces in addition to being the base for a whole lot of other sauces it is also the base for many of the cream soups
From a technique perspective Veloute and Bechamel are basically identical
Rouxs come in three basic colors
Pale
Blond
Brown -looks like peanut butter
As their color gets darker their thickening power decreases
All rouxs are made of equal parts flour and fat by weight so if you wanted to make a bacon gravy you could use bacon grease as your fat
The secret to making perfect lump free sauces is to add the roux to the liquid and NOT the liquid to the roux
All starch thickened sauces must reach a boil before their full thickening potential can be realized
Get the liquid up to temp on a really slow boil
Pick up a small amount of roux with the tip of whisk
Whisk into the liquid with great enthusiasm -
Allow to thicken
Repeat as needed