Homemade Velouté

Homemade Velouté

Based on 2 ratings

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2
shallot
2 clove
garlic
100 g
butter
100 g
flour
200 ml
white wine (optional)
600 ml
stock (beef or fish)
1
lemon
2 pinch
fresh nutmeg
pepper
sugar
salt
MetricImperial

Utensils

cutting board, knife, saucepan, sieve, fine grater, citrus press, whisk, spatula

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

  • Step 1/3

    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!

  • Step 2/3

    • 2 shallot
    • 2 clove garlic
    • cutting board
    • knife

    Finely dice shallot and set aside. Crush garlic clove and remove the shoot. Finely dice the garlic.

  • Step 3/3

    • 100 g butter
    • 100 g flour
    • 200 ml white wine (optional)
    • 600 ml stock (beef or fish)
    • 1 lemon
    • 2 pinch fresh nutmeg
    • pepper
    • sugar
    • salt
    • saucepan
    • sieve
    • fine grater
    • citrus press
    • whisk
    • spatula

    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.

  • Enjoy your meal!

    Homemade Velouté

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!