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Classic Velouté Sauce
Velouté sauce, one of the five mother sauces of classical French cuisine, is a silky, smooth sauce that serves as a foundation for countless culinary creations. Its name comes from the French word 'velouté,' meaning 'velvety,' which perfectly describes its luxurious texture. This versatile sauce can be elevated with herbs, spices, or additional ingredients to enhance the flavor, making it an essential component in many gourmet dishes.
Servings: 4
Ingredients
- Unsalted butter
- 4 tablespoons
- All-purpose flour
- 1/4 cup
- Chicken or veal stock
- 2 cups, heated
- Nutmeg
- 1/4 teaspoon
- Black pepper
- 1/4 teaspoon
- Salt
- to taste
Instructions
- In a medium saucepan, melt the unsalted butter over medium heat until foamy.
- Add the all-purpose flour to the melted butter, whisking constantly to combine and create a roux. Cook for 2-3 minutes until the mixture turns a pale golden color.
- Gradually whisk in the heated chicken or veal stock, ensuring there are no lumps. Continue to whisk until fully combined.
- Increase the heat slightly and bring the mixture to a gentle simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Season the velouté sauce with salt, black pepper, and nutmeg to taste. Adjust seasoning as desired.
- For an ultra-smooth finish, strain the sauce through a fine-mesh sieve to remove any lumps or impurities.
- Serve the velouté sauce warm as a base for dishes such as chicken fricassée, seafood, or vegetables.
Dietary Information
Servings: 4 • Dish Type: Sauce • Prep Time: 5 minutes • Cook Time: 20 minutes • Calories: 120 • Fat: 8g • Carbs: 9g • Protein: 2g • Sodium: 300mg • Sugar: 0g
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