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Short Sauces: Veloute - Variations




Source of Recipe


The Hot House


List of Ingredients




Prepare classic sauce Veloute in this category

Recipe



Supreme Sauce Yield: 1 gallon

Chicken Veloute 1 gallon
Mushroom trimmings 8 ounces
Heavy Cream 1 Quart
Salt and white pepper TT

1. Simmer the veloute sauce with the mushroom trimmings untill reduced by one fourth
2. Gradually whisk in the heavy cream and return to a simmer.
3. Adjust the seasonings.
4. Strain threw a china cap lined with cheese cloth





Allemande Sauce Yield: 1 gallon

Veal or Chicken Veloute 1 gallon
Egg Yolks 8
Heavy Cream 24 ounces
Lemon Juice 1 ounce
Salt and White Pepper TT

1. Bring the veloute to a simmer.
2. In a stainless steel bowl whip the egg yolks with the cream to create a liaison.
Add 1/3 of the veloute to the egg and cream liaison whisking continuously.
Then add the warmed liaison to the veloute whisking till incorporated.
3. Reheat the sauce. Do not let boil.
4. Add the lemon juice and season to taste with salt and pepper.
5. Strain through a china caplined with cheesecloth.


Fish Veloute---



Bercy - Saute 2 ounces finely diced shallot in butter.
Then add 8 ounces dry white wine and 8 ounces fish stock. Reduce by 1 third and add fish veloute. Finish with butter and garnish with chopped parsley.

Cardinal - Add 8 ounces fish stock to 1 quart fish veloute and reduce by half add 1 pint of heavy cream and a dash of cayenne pepper or if your like me a couple of dashes.
Bring to a boil and swirl in 1 1/2 ounces Lobster butter. Garnish with chopped Lobster Coral at service time.

Normandy - Add 4 ounces mushroom trimmings and 4 ounces fish stock to 1 quart of fish veloute. Reduce by 1 third and finish with an egg yolk and cream liaison.
Strain threw a chinois and serve.


Veloute-Supreme---



Albufera - Add 3 ounces glace de volaille and 2 ounces red pepper butter

Hungarian - Sweat 2 ounces diced onion in 1 tablespoon butter. Add 1 tablespoon paprika.
Stir in the supreme sauce, Cokk 2-3 minutes stain and finish with butter.

Ivory - Add 3 ounces Glace de Volaille.


Veloute-Allemande---


Aurora - Add 2 ounces tomatoe paste and finish with butter.

Horseradish - Add 4 ounces heavy cream and 1 teaspoon dry mustard.Just before service add 2 ounces of freshly grated horseradish. Horseradish should not be cooked in the sauce.

Mushroom - Saute 4 ounces sliced mushrooms in 1/2 ounce butter; add 2 teaspoons lemon juice. Then add the allemande, do not strain.

Poulette - Saute 8 ounces sliced mushroom and 1/2 ounce diced shallots in 1 ounce butter. Add the allemande then add 2 ounces heavy cream. Finish with lemon juice and 1 tablespoon chopped parsley.