Veloute Sauce
4 servings
30 minutes
Velouté sauce is one of the fundamental sauces of French cuisine and is part of the five classic sauces defined by the legendary chef Auguste Escoffier. Its name comes from the French word 'velouté', meaning 'velvety', which perfectly reflects its texture – delicate, smooth, with a refined taste of butter and meat broth. Velouté serves as a base for many other sauces like suprême or allemande and is used in fine dining to add depth of flavor to dishes. It pairs perfectly with white meats, fish, vegetables, and even some pastas. This sauce embodies the elegance and sophistication of French cuisine, giving any dish a special charm and refinement.
1
Melt the butter over low heat.
- Butter: 150 g
2
Add flour and sauté it without changing its color.
- Wheat flour: 50 g
3
The obtained mixture is called 'Ru', it needs to be removed from the heat and allowed to cool.
4
Pour boiling broth into the cooled roux, stirring constantly to prevent burning or the formation of lumps.
- Meat broth: 1 l
5
Cook on low heat for 1 hour.
6
Remove from heat and strain through a conical filter.