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Sauce
Veloute
Ingredients:
2
tablespoons butter
2 tablespoons flour
2 cups clear chicken, veal or any other fowl soup (or white stock)
1 cup chopped mushroom or mushroom stalks
salt and ground white pepper to taste
Preparation:
- Melt butter, add flour and
slowly fry until golden brown.
- Add soup or stock little by
little, stirring constantly.
- Season with salt and white
ground pepper and cook for about 25 to 35 minutes,
than pass through a sieve.
- Serve hot with any kind of meat.
NOTE: The chief ingredient of this
useful sauce is good white stock (no beef).
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Sauce
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A
sauce is a thick liquid which can be used to add flavour to food, to
moisten it and/or make it look more attractive on the plate.
Sauces form an important part of traditional French cuisine. These
French-style sauces are thickened with starch or roux (flour cooked in
butter) and fall into two basic categories:
- Brown sauces, which are based on demi-glace, a reduction of browned
veal and beef bones
- White sauces, based on velouté, a reduction of the meat and
bones of veal, chicken or both, or of fish.
Also important in French cuisine are the following types of sauces:
- Béchamel; family sauces, based on flour & thickened
milk
- "Emulsified sauces", which use eggs as emulsifiers to combine
normally immiscible ingredients such as oil and vinegar
- "Butter sauces", in which butter fat is re-emulsified back to a state
resembling the original
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