Velouté is a basic sauce that along with Béchamel, Allemande, and Espagnole is know as one of the four French "mother sauces." It goes great with lasagna and meatballs or it can be used as a base to make more complex sauces. You start by making a roux (flour and some kind of fat) and then add the stock of your choice.Ingredients:
1/2 cup all-purpose flour
3 tbsp butter, unsalted
2 1/2 cups beef, vegetable, or fish stock
salt and pepper to taste
Preparation:
- In a skillet over medium heat, melt the butter and add the flour.
- Using a whisk, stir the mixture continuously until it turns the color of peanut butter - about 4 minutes.
- To finish the velouté sauce, add the stock of your choice slowly as you whisk. Cook until the mixture begins to boil then reduce the heat to simmer.
- Serve when the sauce reaches the desired thickness.
France [ print this recipe for Velouté Sauce ]
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