Velouté sauce

A velouté sauce, pronounced French pronunciation: [və.lu.te], 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 velvety.

In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken, veal 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, veal, or fish stock, and salt and pepper for seasoning. Commonly the sauce produced will be referred to by the type of stock used e.g. chicken velouté.^[1]

Derived sauces

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:

Sauce Vin Blanc: By adding white wine and heavy cream to fish velouté.
Albufera Sauce: Addition of meat glaze 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.
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

References

^ Escoffier, Auguste (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. {{cite book}}: |access-date= requires |url= (help); Unknown parameter |coauthors= ignored (|author= suggested) (help)

[1] Escoffier, Auguste (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. {{cite book}}: |access-date= requires |url= (help); Unknown parameter |coauthors= ignored (|author= suggested) (help)

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