It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early 20th century, along with espagnole, tomato, béchamel and mayonnaise/hollandaise.The term velouté is the French word for velvety.. Cook time: 15 min. The term “mother sauce” means that many French sauces are created from using derivatives of these basic ones. Cooking oils and vinegars are an essential component in the culinary arts and occupy a close position to many chefs... Guide to Herbs, Spices, and Flavorings for Food and Cooking Simmer 8 ounces of white, button mushrooms with when making 1 quart of Veloute of your choice. Becoming a good cook involves having a wide range of flexibility when it comes to... You have entered an incorrect email address! Strain and swirl in 3 ounces of raw butter off the heat. Reduce the mixture by one-third and add the fish veloute and 300 mL (10 fl oz) of heavy cream. Once you have created your Sauce Veloute, you can put your own spin on it or you can proceed to create what is called a Secondary Sauce. Hollandaise sauce : Warm emulsion of egg yolk, melted butter, and lemon juice or vinegar. Velouté was one of the four original Mother Sauces as defined by chef Marie-Antoine Carême in the early 19th century. The butter is whisked in at the last minute before serving to give the sauce a velvety texture. You will find it is similar in qualities and finish to that of a bechamel sauce, but with a smoother finish and sheen. Now that you have the basic recipe for sauce Veloute, lets look at some of its secondary and small sauces. Velouté is French for "velvety". A velouté sauce is one of five mother sauces. Veloute is always used as a foundation for other secondary sauces and small sauces, at which time you will season the sauce as a whole. Finish with 100 g (3 oz) of butter and garnish with 30 g (3 Tbsp) of chopped parsley and 25 – 50 mL (1 to 2 fl oz) lemon juice. The veloute family is quite extensive and this is due to the flexibility and versatility of the sauce. Normande sauce: A chicken velouté or fish velouté thickened with heavy cream, butter, and egg yolk. Accentuating sauce garnish: Capers. The veloute sauce has quite a large family of sauces underneath it, and that is due to its versatility in the kitchen and its neutral flavor and color. Simmer and then strain, finishing with 15 mL (1 Tbsp) lemon juice and 15 g (1/2 oz) chopped parsley. In a saucepan, over medium heat, melt the butter. It is made by thickening a light stock (chicken or fish) with a blond roux (equal parts butter and flour). They are delicious, rich and compliment many meals. The original list of four was expanded to five – béchamel, espagnole, velouté, sauce tomate, and hollandaise – in 1903 by Auguste Escoffier, whose Le Guide Culinaire is the go-to Bible for academically … Utilize this lesson in your everyday cooking. Use heavy whipping cream and European butter if you can find them. A supreme sauce is similar to an allemande sauce but is created with much simpler ingredients. Then add 250 ml (8 fl oz) of dry white wine and 250 mL (8 fl oz) of fish stock. Add 25 mL (1 fl oz) of white wine. Yield: 1L Admiral sauce. One of the things that separates velouté from the other mother sauces is that because it is such a simple sauce … Strain. These are nearly always combined with seafoods, clearly, and for that reason choosing the right sauce which has the best texture and consistency for that dish you're serving is … In a slow simmer, reduce the velouté by a quarter; warm the cream and add it to the sauce. The most popular sauce you can make with velouté is suprême: You'll need 1 quart of chicken velouté, 1 cup of heavy cream, 1 ounce of butter, salt, pepper, and lemon juice to taste. Whisk stock and roux together and bring to a gentle simmer. Saute 250 g (8 oz) of sliced mushrooms and 15 g (1/2 oz) diced shallots in 30 g (1 oz) butter and add to the allemande sauce. A Bercy sauce is a classic fish sauce that is made from wine, giving it a very nice strong flavoring that compliments white fish very well. This consistency is referd to as “napé.”. Sweat 90 g (3 oz) diced onions in 60 g (2 oz) butter, then add 15 g (1/2 oz) paprika and sweat. Culinary Science, Recipes, and Cooking Tips. Aurore sauce - puréed … Bring 1 quart of Fish Veloute to a simmer. There are a number of sauces that have been derived from velouté sauce including: Allemande sauce - a veloute sauce made from veal stock with egg yolks and cream added. Sauce supreme is a very simple variation based on Chicken Veloute. Not every dish needs to be complex and not every dish needs to be over the top. Allemande Sauce. Those sauces … Reduce by 1/3rd and finish with a 3-egg yolk and 250 mL (8 fl oz) cream liaison. Learn how your comment data is processed. (This sauce is also known as sauce Parisienne) Sauce Supreme: This is a chicken veloute enriched with cream. All quantities given are for 1 L of fish veloute. With it, multiple possibilities are branched off because of it. Pommery mustard sauce. Vegan Veloute Sauce; Veloute Sauce Made With Fish Stock; Veloute Sauce Made With Vegetable Stock Stir in the flour and cook for 2 minutes. Note: Do not season your Veloute. An allemande sauce is a veloute that has been altered slightly to provide a unique variation of veloute of which many derivative sauces come from. Garnish with 25 g (1 oz)( of chopped parsley and chives. Prep time: 15 min. (This sauce is also known as Sauce Parisienne a name which is more logical and proper than Sauce Allemande). Derivatives of veloute sauce include white wine sauce, sauce supreme, Allemande, Poulette, Bercy and sauce Normandy; Tomato - a tomato-based sauce made from tomato paste, puree or stewed tomatoes. A Cardinal sauce is a classic sauce that infuses fish fumet with fish veloute to produce a delicious and consistent sauce. DERIVATIVES OF VELOUTÉ SAUCE. But with the richness of the Liason and the brightness of the fresh lemon juice, this sauce is simply amazing. Save my name, email, and website in this browser for the next time I comment. What separates an allemande sauce from a veloute is the addition of lemon juice and thickened by a liaison. Velouté is French for "velvety". Reduce to 1L (1 qt). Oil and Vinegar: Opposites Attract As the name implies, a horseradish sauce will contain horseradish. Reduce this mixture by half and add 500 mL (1 pt) heavy cream and a dash of cayenne pepper. Yield: 2.5 L Saute 125 g (8 oz) of sliced mushrooms in 15 g (1/2 oz) butter. 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