A velouté sauce is a smooth white sauce made with meat, poultry, or fish stock.
HERE'S ALL IT TAKES
makes about 2 cups
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken or veal stock
- salt to taste
- dash of white pepper
- 1/8 teaspoon nutmeg
Melt the butter over low heat; add flour and stir until well blended. Remove from heat.
Gradually stir in stock and return to heat. Cook, stirring constantly, until thick and smooth. Add seasonings.
Fish Velouté: Use strained fish stock in place of chicken or veal stock.
Anchovy Velouté Sauce: Prepare fish velouté, omitting salt and adding 1 tablespoon anchovy paste to butter-flour misture. Just before serving add 2 tablespoons finely chopped parsley. Serve with boiled or baked fish.
Allemande Sauce: When sauce is thick stir a little into 2 slioghtly beaten egg yolks; stir into remaining sauce; cook over very low heat for 2 minutes, stirring constantly. Add 2 teaspoons lemon juice and 1/4 cup cream after removing from heat. To serve with fish, substitute strained fish stock for meat stock and sour cream for sweet cream.
Caper Sauce: Use stock or consommé. When sauce is thick add 1/3 cup capers. Serve with roast lamb or poached fish. When serving with fish, use fish stock for liquid..
Sauce Suprême: Cook 1 cup chopped mushrooms ro mushroom stems and parings in 1 cup water for 15 minutes; strain, measure and add water if necessary to make 1/2 cup. Substitute mushroom stock and 1/2 cup cream for 1 cup of the chicken or veal stock.
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