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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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Preparation :
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