Velouté (vuh loo teh) is one of the white mother sauces of French cooking. Many other sauces (called petites sauces in French) can be made from it. I use the thinner version of this sauce on pasta (instead of the cream based pasta sauces).
4 Tablespoons unsalted butter (Use 2 tbsp for thinner version)
4 Tablespoons unbleached all-purpose flour (Use 2 tbsp for thinner version)
2 cups chicken stock
salt and freshly ground pepper
Put a heavy bottomed saucepan over medium heat and add the butter. When the foam subsides take the pan off the heat. Using a whisk, rapidly stir in the flour. Return the pot and stirring every couple of minutes, cook until the flour is a straw color (blonde roux).
Whisk the stock slowly into the roux. Reduce the heat to low and simmer for 20-25 minutes till done. Season to taste.
The sauce should have a smooth and velvety texture. Some recipes ask you to strain the sauce, but I think the sauce is smooth enough without straining.
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