Like béchamel, Velouté is considered a white sauce and it is one of the 5 mother sauces of classic French cuisine. These sauces are the starting point for making other sauces, this is why it’s essential to know the right method for each.
Veloutè is made from white roux and stock. Since there are three types of white stock, there are three types of velouté: chicken, veal and fish.
VELOUTÈ = White roux + White stock
You can use veloutè to prepare other sauces just by adding a few simple ingredients. The two most popular sauces based on velouté are Allemande and Suprême sauce. You can use this mother sauce to give soups a thicker and silky texture too.
- 30 g unsalted clarified butter
- 30 g flour
- 700 ml stock - I used chicken stock this time
- Prepare the roux with butter and flour. Click here for the instructions.
- Heat up the stock.
- Add the hot stock to the roux gradually and stir it by a whisk vigorously to make sure it's free of lumps.
- Cook until it thickens and the liquid is reduced a bit.
- If you would like to get the best, silky texture, let’s send it through a strainer.