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Velouté sauce

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(Redirected fromVelouté)
Classic French sauce
Velouté sauce
TypeSauce
Place of originFrance
Main ingredientsStock,roux

Avelouté sauce (French pronunciation:[vəlute]ⓘ) is a savorysauce that is made from aroux and a light stock. It is one of the "mother sauces" ofFrench cuisine listed by chefAuguste Escoffier in the early twentieth century.Velouté is French for 'velvety'.

In preparing a velouté sauce, a lightstock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté).[1]

Derived sauces

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Sauce velouté often is served on poultry or seafood dishes and is also used as the base for other sauces.

Sauces derived from a velouté sauce include:

  • Albufera sauce: with addition ofmeat glaze, orglace de viande
  • Allemande sauce: by adding a few drops of lemon juice, egg yolks, and cream
  • Aurore: tomato purée
  • Sauce bercy:shallots,white wine, lemon juice, and parsley added to a fish velouté
  • Hungarian: onion,paprika, white wine
  • Normande sauce: prepared with velouté or fish velouté, cream, butter, and egg yolk as primary ingredients;[2][3] some versions may use mushroom cooking liquid and oyster liquid orfish fumet added to fish velouté, finished with a liaison of egg yolks and cream.
  • Poulette: mushrooms finished with chopped parsley and lemon juice
  • Sauce à la polonaise ("Polish-style"): sauce velouté mixed with horseradish, lemon juice, and sour cream[4] (different fromPolonaise garnish)
  • Sauce ravigote: the addition of a little lemon or white wine vinegar creates a lightly acidic velouté that traditionally is flavored with onions and shallots, and more recently with mustard.
  • Sauce vin blanc: has the addition of fish trim, egg yolks, and butter and, typically, it is served with fish.[5]
  • Suprême sauce: by adding a reduction ofmushroom liquor (produced in cooking) and cream to a chicken velouté
  • Venetian sauce:tarragon,shallots,chervil
  • Wine sauce: such as white wine sauce and champagne sauce[6]

See also

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References

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  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. ^Sinclair, Charles Gordon (1998).International Dictionary of Food and Cooking. Taylor & Francis. p. 373.ISBN 1579580572.
  3. ^Pomiane, Edouard de (1994).French Cooking in Ten Minutes. Macmillan. pp. 40–41.ISBN 086547480X.
  4. ^"Cook's Info Encyclopedia".Cook's Info. CooksInfo.com. Retrieved16 March 2018.
  5. ^The Culinary Institute of America (2011).The Professional Chef (9th ed.).Hoboken, New Jersey:John Wiley & Sons. p. 278.ISBN 978-0-470-42135-2.OCLC 707248142.
  6. ^Berg, Ron.Northwoods Fish Cookery. U of Minnesota Press. pp. 218–219.ISBN 1452904782.
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