The Mother Sauce Series: Velouté
Velouté - liquid velvet.
Velouté is the French word for velvety, an adjective which almost perfectly describes the texture of this sauce. The process is fairly easy: a light stock is thickened with a roux.
Base: light stock, such as chicken, veal, or fish
Thickening agent: roux
Common seasonings: salt and pepper
Typically paired with: fish, poultry, pasta, steamed vegetables
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Velouté is the base for a number of other sauces, such as supreme sauce, Allemande sauce, and sauce vin blanc. Keep an eye out in the future for more delicious sauce recipes!
Published on December 23, 2015