Velouté – the velvet mother sauce
The sauce Velouté is one of the five "mother sauces" of the French cuisine, which means it is a base sauce used in many dishes and has lots of variations. The smooth velvet texture of this sauce goes well with poultry, fish and vegetables. You can also personalize it by topping it with your favorite herbs and spices!
Finely dice shallot and set aside. Crush garlic clove and remove the shoot. Finely dice the garlic.
- 50 g butter
- 50 g flour
- 100 ml white wine (optional)
- 300 ml stock (beef or fish)
- ½ lemon
- 1 pinch fresh nutmeg
- fine grater
- citrus press
Melt butter in a saucepan over medium heat and add the shallot and garlic. Sauté for approx. 2 - 3 min. until translucent. Sift the flour into the saucepan. Stir constantly until a golden brown roux forms. Add white wine and whisk thoroughly. Add stock to the saucepan and whisk to combine. Continue to whisk until the consistency becomes smooth. Season to taste with pepper, sugar and salt. Juice lemon and grate nutmeg into the pan. Whisk until the sauce is smooth and thickened. Remove the sauce from heat and enjoy it with poultry, fish or vegetables.