How to make French Veloute sauce ?
Veloute sauce is one of the basic French mother sauces made of chicken stock or fish stock thickened with blond roux. It is usually served with poached meats and so on.
Equipment
- Stock pot
- Cooking Pan
- Strainer
Ingredients
For Chicken Stock
- 100 g Chicken bones
- 25 g Onions
- 10 g Thyme
- 2 no Bay leaf
- 2 g Cloves
- 5 g Peppercorns
- 250 ml Water
- 20 g Carrot
- 15 g Celery
- 2 g Parsley
- As requred Salt
- 25 ml Oil
For roux
- 10 g Butter
- 10 g Refined flour Maida
Veloute sauce
- 200 ml Chicken stock store brought or homemade
- 20 g Blond roux
- As required Salt
- 5 g White pepper powder
- 10 g Butter
Instructions
How to make chicken stock ?
- In a stock pot or large pot, add oil and once oil is heated add chopped onion and sauté till transparent.25 ml Oil, 25 g Onions
- Add chopped carrot, celery and cooked for 1 minute.20 g Carrot, 15 g Celery
- Then Add the chicken bones and sauté for an minute and add water.100 g Chicken bones
- Add bouquet garni ( thyme, parsley, peppercorn, bayleaf, cloves ), salt, water and let it simmer for 40 minutes.10 g Thyme, 2 no Bay leaf, 2 g Cloves, 5 g Peppercorns, 250 ml Water, 2 g Parsley, As requred Salt
- Once done strain the stock and keep aside.
How to make blond roux?
- In a pan add 10 g butter and let it melt and cook for about 30 seconds until its becomes golden color.10 g Butter
- Then add maida ( refined flour) and cook till the flour releases from pan freely. about 2 minutes.10 g Refined flour
- Cool it down completely before adding in stoock.
How to make veloute sauce?
- In a pan, add butter and add blond roux, and slowly add the chicken stock and whisk continuously so that no lumps are formed.200 ml Chicken stock, 20 g Blond roux
- Check seasoning , add white pepper powder and switch off the flame.As required Salt, 5 g White pepper powder, 10 g Butter
Notes
Chicken Veloute is a classic French version and it can be replaced with fish and shellfish bones for fish Veloute .
Blond roux+ chicken stock= chicken Veloute.
Bouquet garni means a bunch of spices and herbs usually wrapped in thyme with cloves poked and bayleaf and parsley stem inside the thyme and tied as a bunch.
Add a piece of butter on top of the Veloute sauce once it is cooked so it does not form any layers.