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, 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, 11-inch Stir Fry Skillet, whisk
PREPARATION TIME: 15 minutes – Makes about 1 cup (16 tablespoons)
1¼ cups Chicken Stock, Fish Stock, White Pork or Veal Stock (Healthy Meat and Potatoes page 217 and 218)
1 tablespoon Classic or Low-Cholesterol Roux (Healthy Meat and Potatoes page 190)
Cayenne pepper to taste
In a hot wok over medium-low heat 210°F (99°C) bring stock to a simmer. 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.
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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