Velout is another for the French mother sauces that continues to are likely involved in modern day baking. Its a good assumption if you celebrate Thanksgiving, youve eaten this gravy because turkey gravy (or chicken for your matter) is veloute. Its among the two classic mother sauces that could be stock based. Veloute is produced with light stock including chicken, turkey, veal as well as fish.

Velout sauce is actually just a bchamel with stock added as a substitute for milk or cream. While gravy is a most familiar use for this purpose sauce, it has others as well. If you could have ever eaten chicken cookware pie, you have found veloute sauce, although some recipes may just be fortified with cream and milk which transforms it towards a Supreme Sauce

Just like bchamel as well as other mother sauces, many smaller sauces may be made from veloute with the help of just a few ingredients to make a whole new sauce. Besides the aforementioned Sauce Supreme, Sauce Vin Blanc (white wines sauce) and Sauce Allemande are especially variations on the time honored Veloute. There are other sauces composed of these, including Sauce Poulette, Spices Bercy and Sauce Normandy, simply name a few.

Basic Velout Sauce

1/3 container flour
1/3 cup butter
1 quart chook stock
Salt and spice up to taste

Directions

Melt butter inside a Dutch oven or other sorts of large pot over choice heat. Add flour and cook for a few minutes to cook released raw taste of flour. Do not let the roux to grey. Whisk in the bird stock until mixture is normally smooth. Stirring constantly, pursue to cook until the gravy is thickened and uptempo. Reduce heat; cook not to mention stir for another 2-3 a short time. Remove from heat as well as Season to taste along with salt and pepper.

To create Supreme Sauce:

Prepare Velout while instructed above, but add 1 container warmed cream to mixture once it's thickened and is uptempo. Return to a simmer; get rid off from heat and whisk with 1 tablespoon butter. Summer with salt and spice up to taste.



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