Velouté sauce

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Velouté sauce
Velouté de mousseron.jpg
Place of origin France
Main ingredient(s) Stock, roux

A velouté sauce, pronounced French pronunciation: ​[vəluˈte], along with tomato, Hollandaise, Béchamel and espagnole, is one of the sauces of French cuisine that were designated the five "mother sauces" by Auguste Escoffier in the 19th century, which was a simplification of the "Sauce Carême" list of Marie-Antoine Carême. The term velouté is from the French adjectival form of velour, meaning velvet.

In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts by mass butter and flour to form the roux, a light chicken or fish stock, and salt and pepper for seasoning. The sauce produced is commonly referred to by the type of stock used e.g. chicken velouté.[1]

Derived sauces[edit]

Sauce velouté is often served on poultry or seafood dishes, and is used as the base for other sauces. Sauces derived from a velouté sauce include:

  • Albufera Sauce: Addition of meat glaze, or glace de viande.
  • Allemande sauce: By adding a few drops of lemon juice, egg yolks, and cream
  • Bercy: Shallots, white wine, lemon juice and parsley added to a fish velouté
  • Poulette: Mushrooms finished with chopped parsley and lemon juice
  • Aurore: Tomato purée
  • Hungarian: Onion, paprika, white wine
  • Sauce ravigote: The addition of a little lemon or white wine vinegar creates a lightly acidic velouté that is traditionally flavored with onions and shallots, and more recently with mustard.
  • Sauce Vin Blanc: Sauce Vin Blanc has the addition of fish trim, egg yolks and butter and is typically served with fish.[2]
  • Normandy: Mushroom cooking liquid and oyster liquid or fish fumet added to fish velouté, finished with a liaison of egg yolks and cream
  • Suprême sauce: By adding a reduction of mushroom liquor (produced in cooking) and cream to a chicken velouté
  • Venetian sauce: Tarragon, shallots, chervil

See also[edit]

References[edit]

  1. ^ Escoffier, Auguste; Adams, Charlotte (2000). The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes (55 ed.). New York: Crown Publishers, Inc. pp. 19–21. ISBN 978-0-517-50662-2. 
  2. ^ "Stocks, Sauces, and Soups." The Professional Chef. Comp. The Culinary Institute of America. Vol. 9. Hoboken: John Wiley & Sons, 2011. 278. Print.