Mother Sauces: Veloute

This blog will be covering the second sauce in the 5 Mother Sauces, known as a Veloute (Veh-loo-tay). This sauce is very similar to the bechamel but instead of using milk, you use chicken/veal/fish stock. Oh and no piquet lol. Veloute's are great in pasta dishes, makes a fabulous sauce for chicken pot pie, and can be added to soup. Here's how to make it:


WARNING:  This recipe yields 1 gallon. Feel free to reduce to your liking. 


Ingredients


Clarified Butter          8 fl. oz. 
Flour                           8 oz. 
Chicken stock             5 qts. (4 cups in quart, so use 20 cups)
Salt                              TT
White Pepper              TT




1.) In a large stock pot, add in the chicken/veal/fish stock. Turn heat on to medium-medium high and get the stock hot. 


2.) In another pot heat the clarified butter over medium-high heat. Once it's hot add in the flour. Whisk constantly. Make a white roux.


3.) Gradually add the hot stock to the roux while whisking constantly preventing any lumps. Bring to a boil and then reduce to a simmer. Whisk often to reduce the sauce from burning.


4.) At this point, season to your taste. I would suggest you under season it because the sauce will thicken and reduce over time. 


5.) Strain through a fine mesh strainer or cheese cloth. Use immediately or chill in a bowl over ice water. Place plastic wrap on the sauces surface to prevent a skin forming. 




I realize that this sauce is a rather large quantity but it's just easier for me. I am reading these recipes from my cooking book I used in school. I will do a blog later on, on how to increase and decrease recipes to the amount you need. 


P.S: Since Veloute is so similar to bechamel, I didn't think a picture was necessary. They are really quite similar in color. 


Thank You!