Velouté,
which translates from the French as "the texture of velvet", is similar
to a béchamel except for the fact that a light stock is added to the
roux instead of milk. If you're serving this sauce with fish, replace
the chicken stock with fish stock; for a vegetarian version, use
vegetable stock. Velouté and its variations (mushroom velouté, spinach
and nutmeg velouté, saffron and lemon velouté, caramelized apple and
mustard velouté) should be served as soon as they are made.
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Ingredients :
preparation time 5 minutes
cooking time 30 minutes
makes 1˝ cups
Makes enough for four 200g servings of chicken breast fillets.
Also goes well with poached chicken; as the sauce for a chicken or
mushroom pie filling.
What went wrong : If sauce is lumpy, you may have added the stock too
fast or not incorporated it thoroughly between additions. Push sauce
through fine sieve into medium bowl, discarding any remaining solids. |
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Method :
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Place stock in small saucepan, bring to a boil
then remove from heat.
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Melt butter in medium saucepan, add flour; cook,
stirring, about 2 minutes or until mixture bubbles and
thickens. Stir in hot stock gradually, bring to a boll. Cook,
stirring, until sauce boils and thickens.
-
Reduce heat, simmer, uncovered, about 20 minutes
or until reduced by half. Strain sauce into small bowl.
Nutritional Facts per
Tablespoon :
2g total fat (1.3g saturated
fat); 100kJ (24cal); 1.1g carbohydrate; 0.5g protein; 0.1g
fiber |
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