Recipe of Veloute
10/05/2010 2 Comments
It is a basic blond sauce. It is prepared from blond (light brown) roux and stock. Veloute gets its name from the type of stock used.
[e.g – (i) fish stock and blond roux – Fish veloute. (ii) Chicken stock and blond roux – Chicken veloute.]
Recipe of Veloute:
Butter – 90 gms
Flour – 90 gms
Stock (chicken or veal or fish ) – 1 litres
Mushroom trimmings – 25 gms
In a thick bottomed pan. Prepare blond roux.
Add cold stock into the roux, stir vigorously to avoid lumps.
Add mushroom trimmings.
Simmer gently for one hour, stirring frequently with a wooden spoon.
Pass through a fine strainer and cover with butter, to prevent the formation of skin.
N.B :-Fish veloute should be cooked for 20 minutes only and wine should be added at a later stage.