Mushroom veloute for chicken and meat
4 servings
60 minutes
Mushroom velouté is an exquisite sauce born in European cuisine that perfectly complements chicken and meat. Its roots trace back to French gastronomic traditions where rich creamy sauces enhance the main dish's flavor. This velouté is created by slowly reducing white wine and vermouth with shallots and thyme, giving it a complex aroma. Then rich chicken broth, thick cream, and tender mushrooms are added to achieve a silky texture. The sauce's flavor is rich, mushroomy, with subtle notes of sweetness and herbal aroma. It pairs perfectly with roasted or fried chicken, beef, as well as pasta or mashed potatoes, turning an ordinary dish into a gastronomic delight.
1
Place shallot onion, thyme, and oil in a saucepan and cook over low heat until soft. Add wine and vermouth. Increase the heat and bring to a boil, stirring.
- Shallot: 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.
- Chicken broth: 375 ml
4
Add cream and mix. Bring to a boil again, then reduce the heat and cook uncovered until the sauce reduces by half and thickens.
- Cream 30% fat: 375 ml
5
Put 100 g of chopped mushrooms in cream and simmer on low heat for 5-6 minutes, then add to the reduced broth.
- Button mushrooms: 100 g
6
The sauce should be thick enough to coat the back of a spoon. If it's too runny, simmer it for another 5 minutes.
7
If you do not plan to serve immediately, keep the sauce warm in a bain-marie or steamer.