Veloute - Mother Sauce Recipe | RadaCutlery.com. http://www.RadaCutlery.com - Veloute Mother Sauce - Make a nice sauce to coat a chicken or fish dish. This is one of the five mother sauces. Chef Blake and Rada Cutlery bring you a tutorial (one of a series of five) teaching you how to make this mother sauce.
Video Transcript :
For the second mother sauce we'll do, we'll do the veloute. The veloute is made with a chicken stock or light stock instead of milk or cream. We're going to do the same basics that we did before. We've got the flour, butter and chicken stock. Start by making the roux and then we'll make the sauce.
Start by melting the butter down. Add the flour. Now bring our chicken stock over. Add our roux. Take the Handi-Stir and stir that up, bring that to a boil. This is an ideal sauce for fish. You can add wine after reducing it and it could be a nice sauce you can use for delicate meats. This sauce here, we're using a light chicken stock, so you could use some seasonings or flavors to it. Mushrooms. Now that it's boiling, it's at its thickest point. So you could end up reducing it more to get it thicker. It's a pretty good consistency. I would probably take it down further. Season it with bayleaf. There's many different things you can do with this sauce. Vin de blanc is probably the most popular one.
The veloute is very similar to the béchamel. We used a stock instead of using milk or cream base. Like I said, this one is more for light stock and fish, or you could do chicken supreme. This is number two of the five sauces we're going to do in these videos. Stay tuned for more.
End of Transcript.
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