One of the French mother sauces, made from a light stock thickened with blond roux. It is a base for poultry, fish and vegetable sauces.
One of the French mother sauces, made from a light stock thickened with blond roux. It is a base for poultry, fish and vegetable sauces.
Make veloute sauce when you want a reliable sauce that adds contrast, moisture and a clear flavour direction to everyday meals.
chicken, fish, pies, vol-au-vents, vegetables
Prepare the ingredients for Veloute Sauce: chop aromatics finely, measure liquids and keep cold emulsions cold or warm sauces gently warm before combining.
Make the Veloute Sauce by whisking, blending, simmering or reducing as appropriate. Add liquids gradually and stop when the sauce is cohesive and the right thickness for spooning, dipping or drizzling.
Taste the Veloute Sauce and adjust salt, acid, sweetness and heat. Serve immediately or chill in a covered container until needed.
Store covered in the fridge for 2–4 days depending on freshness of dairy, herbs or eggs. Reheat cooked sauces gently and discard anything sour, fizzy or stale.
Make ahead where useful, then adjust salt, acid and thickness just before serving because chilling can dull flavour and thicken the texture.
Most fresh sauces do not freeze perfectly, especially emulsions and dairy sauces. Cooked gravies, reductions and fruit sauces freeze better.
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