Chicken Velouté, One of the Five Mother Sauces - The ...

Velouté (pronounced "vuh-loo-TAY") is one of the five mother sauces of classical French cuisine-béchamel, espagnole, hollandaise, and tomato are the other four. This means velouté is a starting point from which a number of sauces can be made. It's sort of like a blank coloring book that you can color in any way you choose. This doesn't mean that a velouté isn't delicious in itself, but that its flavor will be enhanced and amplified by adding other ingredients.
Knowing how to make a good velouté is key to saucing endless dishes. Our easy recipe will give you the keys to expand and experiment with this base sauce, and find which herbs, finishing touches, or additions you like best. From velouté, you can obtain Allemande sauce finished with eggs and cream, and the famous suprême sauce, finished with cream, butter, and lemon juice. Many other creamy sauces come from velouté, and they have varied additions: herbs, wine, shallots, or meat drippings, like gravy.
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Like béchamel, velouté is considered a white sauce, and both are thickened with roux, a mixture of butter and flour. Whereas béchamel has milk as its base, velouté is made with stock. Since there are three types of white stock-chicken, veal, and fish-there are likewise three types of velouté, but chicken is the most common. Velouté is commonly served alongside chicken or fish; the fish velouté is equally flavorful, and obviously made with fish stock, whereas veal velouté is made with veal stock.
Interesting and amazing food of the country, which has shown the best style of food and its most popular food, which must be researched and enjoyed, pointing to the improvement of food quality.
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Interesting and amazing food of the country, which has shown the best style of food and its most
popular food, which must be researched and enjoyed, pointing to the improvement of food quality.
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