In the French cuisine, a velouté is the mother sauce for a variety of exquisite stock-based white sauces. It's prepared by combining roux with chicken, fish, white pork or white veal stock (depending on the dish to be sauced) seasoned with spices and simmered, whisking, until the sauce thickens.
EQUIPMENT: Measuring cup and spoons, 9-inch gourmet skillet or 11-inch stainless wok and whisk.
PREPARATION TIME: 15 minutes – Makes about 1 cup (16 tablespoons)
1¼ cups Chicken Stock, Fish Stock or White Pork or Veal Stock.
1 tablespoon Classic Roux
Cayenne pepper to taste
In a medium-hot gourmet skillet or wok, bring the stock to a simmer 270°F (132°C). Add the roux and whisk until mixture thickens, 5 to 10 minutes. Season with cayenne.
Serve sparingly to enhance the flavors of vegetables and pan-broiled or roasted chicken.
CLASSIC VELOUTE SAUCE PER TABLESPOON: 6 Calories - 0.3g Fat (37% calories from fat) - 0.9g Protein - 0.6g Carbohydrates - 0.9mg Cholesterol - 42mg Sodium
PREPARATION TIME: 15 minutes – Makes about ¾ cup (12 tablespoons)
½ cup half-and-half or ½ cup low-fat milk and ½ teaspoon arrowroot or cornstarch
1 pinch white pepper
¾ cup Classic or Low-Cholesterol Velouté Sauce
¼ cup cooked mushrooms, sliced #4 slicing cone (optional).
In a hot wok over medium-low heat 210°F (99°C), combine all ingredients. Simmer, whisking, until the sauce reduces slightly and thickens, 3 to 5 minutes. Stir in the sliced cooked mushrooms (optional).
Serve sparingly, matching the flavor or the stock with that of the dish.
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