Veloute meaning Velvety in French is another roux-based sauce but this time made with stock. The roux is cooked until golden, then stock is added and the sauce is simmered until reduced. Egg yolks or cream are stirred in to further enrich the veloute. It is often served with chicken dishes.
Put the stock in a saucepan and bring to a gentle simmer. Meanwhile, melt the butter in another saucepan and stir in the flour. Cook over low heat for 2 – 3 minuets, or until golden. Remove the pan from the heat and beat in the hot stock until combined. Return the pan to the heat and bring to boil, beating constantly until the sauce thickens. Simmer gently for at least 20 minutes, skimming the surface from time to time. When the sauce is glossy, stir in the cream and warm through without letting it come to a boil. Serve.
We have done this without the cream and added red pepper flakes and served over steak – very yum.
Put the stock in a saucepan and bring to a gentle simmer. Meanwhile, melt the butter in another saucepan and stir in the flour. Cook over low heat for 2 – 3 minuets, or until golden. Remove the pan from the heat and beat in the hot stock until combined. Return the pan to the heat and bring to boil, beating constantly until the sauce thickens. Simmer gently for at least 20 minutes, skimming the surface from time to time. When the sauce is glossy, stir in the cream and warm through without letting it come to a boil. Serve.
We have done this without the cream and added red pepper flakes and served over steak – very yum.
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