What are the Ingredients for a Velouté?
The ingredients are basic and there is nothing special required. A good velvety velouté is all about technique and a light touch. As always, the quality of your velouté depends largely on the quality of your ingredients. For a classic French Velouté you will need:
3 1/2 cups chicken stock, veal stock or fish stock
1 ounce clarified butter (about 2 tablespoons)
1 ounce all-purpose flour (about 3 tablespoons)
How to Make a Velouté Sauce
Bring the chicken or fish stock to a simmer in a saucepan and then lower the heat to minimum. Keep the stock hot.
In a separate saucepan, heat the clarified butter over medium heat until it breaks down, taking care not to allow the butter to brown. Velouté is a white sauce, so the butter can't be browned. Add the flour little by little and stir with a wooden spoon.
When you have a blond roux, slowly add the stock using a whisk to ensure there are no lumps. Keep a little stock aside in case you need to thin out the sauce later.
Allow the velouté to lightly simmer for about 15-20 minutes, until it has reduced by about a third, stirring regularly with the whisk to make sure the sauce doesn’t stick to the bottom and that lumps don’t form.
The velouté is ready when it is of a consistency to coat the back of a spoon without it flowing off. Remove from the heat and conserve. If there are lumps, or if it is too thick, you can save a velouté by pouring it through a wire mesh sieve and using the back of a spoon to smooth out the lumps.
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