Chef Paul Geiler's Veloute Sauce
6 servings
60 minutes
Chef Paul Geyler's velouté sauce embodies the elegance of French cuisine. Its history roots in the classics of French gastronomy, where delicate, velvety sauces enhance the flavor of the main dish. Velouté, made with white wine, vermouth, and aromatic shallots, gains sophistication through reduction and the addition of cream. Its texture is silky and smooth, while its taste balances between the light acidity of white wine and the softness of cream. This sauce pairs perfectly with fish, poultry, and tender vegetables, enveloping them in its rich flavor. The finishing touch is straining through a fine sieve for impeccable smoothness. Velouté sauce is artistry on a plate that creates an atmosphere of an exquisite French dinner.
1
In a saucepan, place finely chopped shallots, thyme (used only for chicken velouté), and butter, and cook over low heat until soft. Add wine and vermouth. Increase the heat and bring to a boil, stirring.
- Shallots: 4 heads
- Thyme: 1 stem
- Butter: 15 g
- Dry white wine: 300 ml
- Vermouth: 75 ml
2
Reduce the heat and simmer at a bubbling boil, uncovered, for about 25 minutes or until the liquid is reduced by 2/3 to a syrup consistency, stirring occasionally.
3
Pour in the broth, stir, and bring to a boil again. Cook everything covered on high heat for 20 minutes until the liquid reduces by half.
- Bouillon: 375 ml
4
Add cream and mix. Bring to a boil again, then reduce the heat and cook uncovered until the sauce thickens by half.
- Cream 35%: 375 ml
5
After reduction, the sauce should be thick enough to coat the back of a spoon. If it's too runny, reduce it for another 5 minutes.
6
Before serving, strain the sauce through a fine sieve. If you do not plan to serve immediately, keep the sauce warm in a bain-marie or steamer.