FRENCH FISH VELOUTE SAUCE RECIPE
A veloute sauce can be either fish, chicken, veal or vegetable but in all cases they are made in the same manner. This is one of the foundation sauces of French cuisine and perhaps we should think of it as a gallon of untinted paint just waiting for the color of your choice. As with all mother sauces it can be embellished with a myriad number of accoutrement’s to become one of a hundred petite sauces.
1 cups fish stock or clam juice
2 tablespoons butter
2 tablespoons flour
- Bring the stock to simmer and skim any foam that floats on the top.
- Make a 10 minute BLOND ROUX using flour and the butter
- Remove the roux from the heat and add to the fish stock whisking till incorporated.
- Simmer until thickened and cover with plastic wrap to prevent skin formation while the sauce cools.
- Refrigerate for up to a week.
FRENCH MEAT SAUCE VELOUTE RECIPE
2 cups white veal, chicken or other stock or granulated base
2 ounces butter
2 ounces flour
- Bring the stock to simmer and skim any foam that floats on the top.
- Make a 10 minute BLOND ROUX using the flour and butter.
- Remove the roux from the fire and add the white stock.
- Simmer the construct until thickened being sure to remove any.
- Remove from the fire and cover with plastic wrap to prevent skin forming on its surface.
FRENCH VEGETABLE SAUCE VELOUTE RECIPE
2 cups vegetable fond or stock
2 ounces butter
2 ounces flour
- Bring the stock to a simmer and skin any residue that floats on the top.
- Make a 5 to 10 minute BLOND ROUX using equal parts of flour and butter.
- Remove the roux from the fire and add to the heated stock.
- Incorporate the roux into the stock vigorously, simmer till thickened.
- Remove from the fire and cover with plastic wrap to prevent skin from forming.
In the old school kitchen a layer of clarified butter would have been floated on the completed sauce to prevent a skin from forming as the sauce cooled.
