Gastronomixs

Velouté

A white sauce on the basis of roux and stock that is thickened with a liaison just before serving.

Recipe makes one litre.

Velouté

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Ingredients

50

g

butter

60

g

flour

1

litre

stock of choice (fish, chicken, vegetable, etc.)

1

 

bay leaf

 

 

nutmeg

 

 

lemon juice

 

 

pepper

 

 

salt

2

 

egg yolks

100

g

cream

Preparation method

  • Melt the butter in a large pan and wait until the bubbling eases slightly. Remove the pan from the heat.
  • Add the flour and mix into a roux using a spatula
  • Leave the roux to cook on a gentle heat until it starts to sweat slightly.
  • Add the cold stock in three parts. Add the first part and mix it with the roux until the mixture is smooth. Add the second part and mix it once again until the mixture is smooth. Repeat this step once more so that you have added the stock in three parts.
  • Add the bay leaf and continue cooking the sauce for five minutes until the floury taste has disappeared completely.
  • Season to taste with nutmeg, lemon juice, salt, and pepper.
  • Create a liaison by mixing the eggs with the cream.
  • Thicken the liquid with the liaison. Do not allow it to continue boiling.

Serving suggestions

  • As a basic sauce for fish, crustaceans, and shellfish.
  • Variation tip: use a different type of stock such as vegetable, beef, pork, lobster, or lamb stock.
  • Variation tip: finish the sauce with chopped herbs such as dill, chervil, tarragon, parsley, or chives.
  • Variation tip: mount the sauce with a green herb coulis to create a bright green sauce.

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