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This content has been automatically translated from Ukrainian.
Velouté sauce is one of the five classic "mother" sauces of French cuisine. Its base is a light broth (chicken, fish, or veal) and a light roux (a mixture of butter and flour, heated in a pan or saucepan, but without browning to a golden crust). As a result, it yields a delicate, silky sauce with a subtle yet rich flavor.
History of Origin
Velouté was first prepared in the 17th century in French royal kitchens. The name comes from the French word velours ("velvet"), which emphasizes its special texture. Over time, the sauce became part of Auguste Escoffier's culinary classification and became an integral part of classical European gastronomy.
Ingredients and Basic Recipe
- 40 g of butter
- 40 g of wheat flour
- 500 ml of light broth (chicken, fish, or veal).
We sauté the flour in butter until it reaches a light cream color. We add hot broth and stir continuously to prevent lumps from forming. We cook over low heat for 20-30 minutes, skimming off the foam.
Culinary Uses
Velouté sauce is often used as a base for other sauces, but there are also dishes where it serves as an integral part. Traditionally, it accompanies white meat, fish, and vegetables, as it has a delicate flavor and does not overpower the main ingredient. In fact, in haute cuisine, velouté is considered a "background sauce" that does not dominate but highlights the product. It is most commonly used in French dishes with poultry and fish.
Dishes with Poultry
- Chicken in velouté sauce: sautéed pieces of chicken with a light sauce made from chicken broth
- Chicken fricassee: stewed pieces of chicken in velouté with mushrooms and cream.
Fish Dishes
- Fish under velouté sauce, especially with pike, cod, or halibutPike “Bonne Femme,” a classic of French cuisine: pike baked with white wine, velouté, mushrooms, and shallots.
Vegetables and Side Dishes
- Asparagus under velouté: the delicate sauce highlights the subtle flavor of the vegetables
- Potato croquettes with velouté sauce – served with a light broth sauce.
Soups and Cream Soups
- Vegetable cream soups: velouté is used as a base for soups made from cauliflower, mushrooms, celery
- Chicken purée soup: a light soup based on chicken broth, in which velouté serves as a thickener.
Derivative Sauces
From velouté, a whole group of "daughter" sauces is created, including:
- suprême: made with chicken broth, cream, and butter
- allemande: with the addition of egg yolk, cream, and lemon juice
- normande: with fish broth, white wine, and mushrooms
- orora: with the addition of tomato purée.
In the following posts, we will explore three more “mother” classic sauces. Share in the comments whether you have prepared any of them or your own culinary secrets or life hacks ;)
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