From Wikipedia, the free encyclopedia
(Redirected from Sauce velouté)
Velouté sauce
Type Sauce
Place of origin France
Main ingredients Stock, roux

A velouté sauce (French pronunciation: [vəluˈte]) 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, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for ' velvety'.

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

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

References

  1. ^ 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.
  2. ^ Sinclair, Charles Gordon (1998). International Dictionary of Food and Cooking. Taylor & Francis. p. 373. ISBN  1579580572.
  3. ^ Pomiane, Edouard de (1994). French Cooking in Ten Minutes. Macmillan. pp. 40–41. ISBN  086547480X.
  4. ^ "Cook's Info Encyclopedia". Cook's Info. CooksInfo.com. Retrieved 16 March 2018.
  5. ^ 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.
  6. ^ Berg, Ron. Northwoods Fish Cookery. U of Minnesota Press. pp. 218–219. ISBN  1452904782.
Retrieved from " https://en.wikipedia.org/?title=Velouté_sauce&oldid=1212247364"