VELOUTé SAUCE

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 2 TB Unsalted Butter
  • 2 TB AP-Flour
  • 1 Cup Chicken Stock
  • Pinch of Kosher Salt
  • Pinch of Freshly ground White pepper

Directions

  • Melt Butter over low heat in sauce pan, let it bubble a little bit to remove some of the water. Add the flour to the butter. Cook over low heat until the roux becomes a light golden straw color.
  • Transfer to a bowl to stop the cooking process.
  • Rule on Combining Stock & Roux
  • Hot Roux - Use Cold Stock;
  • Cold Roux - Use Hot Stock
  • To Finish the Sauce:
  • Return the roux to the pan and whisk in 1/2 cup of stock
  • Place over medium heat and whisk in the remaining stock.
  • When the roux and stock are well combined, reduce the heat and bring to a simmer for 20-25 minutes whisking frequently, you may also have to skim the surface depending on how clarified your stock is.
  • Taste, and adjust seasoning with Salt & White pepper

Notes

velvet Sauce

You may use any "White" stock for this such as Fish, Turkey, or Seafood

Rule on Combining Stock & Roux

Hot Roux - Use Cold Stock;

Cold Roux - Use Hot Stock

Categories: Condiment, Sauce  Savory Sauce 
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