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1.6: Veloute Based Sauces

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  • Page ID
    21155

    • Amelie Zeringue and William R. Thibodeaux
    • Nicholls State University
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    The Veloute Family

    A velouté sauce is a savory sauce, made from a roux and a light stock. It is one of the five "mother sauces" of French cuisine listed by Auguste Escoffier in the 19th century. The term velouté is the French word for ‘velvety’.

    Veloute Sauces

    Fish stock + Roux = Veloute
    Chicken stock + Roux = Veloute + Cream = Supreme
    Chicken stock + Roux = Veloute + Liaison and lemon = Allemande
    Veal stock + Roux = Veloute + Liaison and lemon = Allemande

    Veloute sauces are made by thickening a white stock or fish stock with roux. The white stock can be made from veal or chicken bones. A veloute sauce made from veal or chicken stock is usually used 10 make one of two intermediate sauces allemande and supreme from which many small sauces are derived. Allemande sauce is made by adding lemon juice and a liaison to either a veal or chicken veloute. (The stock used depends on the dish with which the sauce will be served.) Supreme sauce is made by adding cream to a chicken veloute.

    A properly made veloute should be rich, smooth and lump-free. If made from chicken or fish stock, it should taste of chicken or fish. A veloute made from veal stock should have a more neutral flavor. The sauce should be ivo1y -colored, with a deep luster. It should be thick enough to cling to foods without tasting like the roux used to thicken it.

    Veloute Sauce Recipe

    • Clarified butter 8 fl. oz. (250 ml)
    • Flour 8 oz. (250 g)
    • Chicken, veal or fish stock 5 qt. (4.7 lt)
    • Salt and white pepper TT (TT)
    1. Heat the butter in a heavy saucepan.
    2. Add the flour and cook to make a blond roux.
    3. Gradually add the stock to the roux, stirring constantly with a whisk to prevent lumps. Bring to a boil and reduce to a simmer. (Seasoning are optional; their use depends on the seasonings in the stock and the sauce's intended use.)
    4. Simmer and reduce to 1 gallon {4 liters), approximately 30 minutes.
    5. Strain through a china cap lined with cheesecloth.
    6. Melted butter may be carefully ladled over the surface of the sauce to prevent a skin from forming. Hold for service or cool in a water bath

    Small Fish Veloute Sauces

    A few small sauces can be made from fish veloute. The quantities given are for 1-quart (1 liter) fish veloute sauce. The final step for each recipe is to season to taste with salt and pepper.

    Bercy

    Sauté 2 ounces (60 grams) finely diced shallots in butter. Then add 8 fluid ounces (250 milliliters) dry white wine and 8 fluid ounces (250 milliliters) fish stock. Reduce this mixture by one -third and acid the fish veloute. Finish with butter and garnish with chopped parsley.

    Cardinal

    Acid 8 fluid ounces (250 milliliters) fish stock to 1-quart (1 liter) fish veloute. Reduce this mixture by half and add 1 pint (500 milliliters) heavy cream and a dash of cayenne pepper. Bring to a boil and swirl in l \2 ounces (45 grams) lobster butter. Garnish with chopped lobster coral at service time.

    Normandy

    Add 4 ounces (120 grams) mushroom trimmings and 4 fluid ounces (120 milliliters) fish stock to 1 quart Cl liter) fish veloute. Reduce by onethird and finish with an egg yolk and cream liaison. Strain through a fine chinois.

    Allemande Sauce Recipe

    Yield: 1 gal. (4 lt)

    • Veal or chicken veloute sauce 1 gal. (4 lt)
    • Egg yolks 8 (8)
    • Heavy Cream 24 fl. oz. (675 ml)
    • Lemon juice 1 fl. oz. (30 ml)
    • Salt and white pepper TT (TT)
    1. Bring the veloute to a simmer.
    2. In a stainless steel bowl, whip the egg yolks with the cream to create a liaison.
    3. Ladle approximately one-third of the hot veloute sauce into this mixture, while whisking, to temper the yolk-and-cream mixture.
    4. When one-third of the veloute has been incorporated into the now-warmed yolk-and-cream mixture, gradually add the liaison to the remaining veloute sauce while whisking continuously.
    5. Reheat the sauce. Do not let it boil.
    6. Add the lemon juice; season with salt and white pepper to taste.
    7. Strain through a china cap lined with cheesecloth.

    Small Allemande Sauces

    Several small sauces are easily produced from an allemande sauce made with either a chicken or veal veloute. The quantities given are for 1-quart (1 liter) allemande. The final step for each recipe is to season to taste with salt and pepper.

    Aurora

    Add to allemande 2-ounces (60 grams) tomato paste and finish with 1-ounce (30 grams) butter.

    Horseradish

    Add to allemande 4 fluid ounces (120 milliliters) heavy cream and 1-teaspoon (5 milliliters) dry mustard. Just before service add 2-ounces (60 grams) freshly grated horse radish. Cook the horseradish separate from the sauce.

    Mushroom

    Sauté 4 ounces (120 grams) sliced mushrooms in 12 ounce 05 grams) whole butter; acid 2- teaspoons (10 milliliters) lemon juice. Then acid the allemande to the mushrooms. Do not strain.

    Poulette

    Sauté 8-ounces (250 grams) sliced mushrooms and 1/2 ounce (15 grams) diced shallot in 1- ounce (30 grams) whole butter. Adel to the allemande; then acid 2 fluid ounces (60 milliliters) heavy cream. Finish with lemon juice to taste and 1-tablespoon (15 milliliters) chopped parsley.

    Supreme Sauce Recipe

    Yield: 1 gal. (4 lt)

    • Chicken veloute sauce 1 gal. 4 (lt)
    • Mushroom trimmings 8 oz. (225 g)
    • Heavy cream 1 qt. (1 lt)
    • Salt and white pepper TT (TT)
    1. Simmer the veloute sauce with the mushroom trimmings until reduced by one-fourth.
    2. Gradually whisk in the cream and return to a simmer
    3. Adjust the seasonings.
    4. Strain through a china cap lined with cheesecloth.

    Small Supreme Sauces

    The following small sauces are easily made from a supreme sauce. The quantities given are for 1-quart (l liter) supreme sauce. The final step for each recipe is to season to taste with salt and pepper.

    Albufera

    Add to supreme sauce 3 fluid ounces (90 milliliters) glace de volaille and 2-ounces (60 grams) red pepper butter.

    Hungarian

    Sweat 2-ounces (60 grams) diced onion in 1-tablespoon (15 milliliters) whole butter. Adel 1 tables poon (15 milliliters) paprika. Stir in supreme sauce. Cook for 2 to 3 minutes, strain and finish with whole butter.

    Ivory

    Add to supreme sauce 3 fluid ounces (90 milliliters) glace de volaille.

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    Veloute sauce plate up examples. Photo Credit: Amelie Zeringue

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