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Mother Sauce: Veloute - 1 Gallon

Source of Recipe

The Hot House


Recipe Introduction

Veloute sauces are made by thickening a white stock or fish stock with roux (*see note). A veloute sauce made from veal or chicken stock is usually used to make one of two intermediary sauces, Allemande or Supreme from which many small sauces are derived. A properly made veloute sauce should be rich, smooth and lump free with a distinguished taste of chicken or fish.

List of Ingredients

Clarified butter 8oz.
Flour 8 oz.
Chicken, veal or fish stock 5 qts.
Salt and white pepper TT



Recipe

1. Melt the butter in a heavy saucepan. Add the flour and cook to make a blonde roux.*

2. Gradually add the stock to the roux, stir constantly to prevent lumps.

Bring to a boil and reduce to a simmer. Add seasonings.

3. Simmer and reduce to 1 gallon, Approximately 30 mins.

4. Strain through a china cap lined with cheese.

YIELD: 1 Gallon

* Roux is a thickening agent made from equal parts of fat(Butter or oil) and flour cooked till desired color.