EASY DOES IT # 16 –Velouté (White Cream Sauce)

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How to pronounce Velouté – click here
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Here is a “Daughter” (added cream) version of one of the two white mother sauces (the other being Sauce Béchamel)
If you love to cook or just starting to learn, being able to prepare the mother sauces is a must.
The five french mother sauces are:
Sauce Béchamel, Sauce Espagnole, Sauce Hollandaise, Tomato Sauce, and Sauce Velouté.
Adding cream and lemon juice (and originally egg yolk) to a sauce made of stock, flour and butter will produce a “Sauce Allemande”
We have learned how to make tomato sauce in a previous “easy does it” blog, so let’s go straight to “Sauce Allemande”

Please note : This is beef (or veal) velouté (before adding the cream)
To make fish velouté, chicken velouté, seafood velouté, or fish velouté, replace beef (veal) with the appropriate protein.

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Sauce Velouté

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Preparation :
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beef and/or beef bones, root vegetables, water, bring to a simmer, cook until meat is tender (if you use bones, simmer for one hour), remove meat (bones), set meat aside (discard bones)

strain stock through a fine sieve, discard solids

skim fat from surface

make a white roux of half butter and half a/p flour, add stock, whisk to avoid lumps, simmer for 15 minutes, strain through a fine mesh strainer

add heavy cream, kosher salt and white pepper, check / adjust seasoning

add heavy cream, lemon juice, kosher salt and white pepper, check / adjust seasoning

voilà – sauce velouté (with added cream)

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4 comments

Go Chef! Listing to Johnny Cash, “Get Rhythm when you get the blues” Chef John aka THOR

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Jonny Cash rocks, John 🙂 Cheers

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