A velouté sauce (French pronunciation: [vəlute] ⓘ) is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century. Velouté is French for 'velvety'.
 | |
| Type | Sauce |
|---|---|
| Place of origin | France |
| Main ingredients | Stock, roux |
In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté).[1]
Derived sauces
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Sauce velouté often is served on poultry or seafood dishes and is also used as the base for other sauces.
Sauces derived from a velouté sauce include:
- Albufera sauce: with addition of meat glaze, or glace de viande
- Allemande sauce: by adding a few drops of lemon juice, egg yolks, and cream
- Aurore: tomato purée
- Sauce bercy: shallots, white wine, lemon juice, and parsley added to a fish velouté
- Hungarian: onion, paprika, white wine
- Normande sauce: prepared with velouté or fish velouté, cream, butter, and egg yolk as primary ingredients;[2][3] some versions may use mushroom cooking liquid and oyster liquid or fish fumet added to fish velouté, finished with a liaison of egg yolks and cream.
- Poulette: mushrooms finished with chopped parsley and lemon juice
- Sauce à la polonaise ("Polish-style"): sauce velouté mixed with horseradish, lemon juice, and sour cream[4] (different from Polonaise garnish)
- Sauce ravigote: the addition of a little lemon or white wine vinegar creates a lightly acidic velouté that traditionally is flavored with onions and shallots, and more recently with mustard.
- Sauce vin blanc: has the addition of fish trim, egg yolks, and butter and, typically, it is served with fish.[5]
- Suprême sauce: by adding a reduction of mushroom liquor (produced in cooking) and cream to a chicken velouté
- Venetian sauce: tarragon, shallots, chervil
- Wine sauce: such as white wine sauce and champagne sauce[6]
See also
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References
edit- ^ Escoffier, Auguste; Adams, Charlotte (2000). The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes (55 ed.). New York: Crown Publishers, Inc. pp. 19–21. ISBN 978-0-517-50662-2.
- ^ Sinclair, Charles Gordon (1998). International Dictionary of Food and Cooking. Taylor & Francis. p. 373. ISBN 1579580572.
- ^ Pomiane, Edouard de (1994). French Cooking in Ten Minutes. Macmillan. pp. 40–41. ISBN 086547480X.
- ^ "Cook's Info Encyclopedia". Cook's Info. CooksInfo.com. Retrieved 16 March 2018.
- ^ The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. p. 278. ISBN 978-0-470-42135-2. OCLC 707248142.
- ^ Berg, Ron. Northwoods Fish Cookery. U of Minnesota Press. pp. 218–219. ISBN 1452904782.