Velouté

Velouté, French for "velvety", is a smooth, pale sauce made from a light stock thickened with a blond roux. It is one of the five French mother sauces. Chicken velouté is the most common, but veal and fish versions are also made. On menus, a "velouté" can also be a smooth, creamy soup.

How to do it

For about 500 ml (2 cups):

1. Warm 600 ml (2 1/2 cups) of light chicken, veal or fish stock.
2. In another pan, melt 30 g (2 tablespoons) of butter. Stir in 30 g (1/4 cup) of flour.
3. Cook over medium-low heat for 4 to 6 minutes, stirring, until the roux is pale gold and smells like popcorn.
4. Whisk in the warm stock a little at a time until smooth.
5. Simmer gently for 20 to 30 minutes, skimming off any skin, until it is reduced and coats a spoon.
6. Strain and season with salt and white pepper.

How to tell it is done

The sauce is smooth, glossy and ivory colored, coats the back of a spoon, and tastes of the stock rather than flour.

How to use it

Velouté is mostly a base. Common small sauces:

• Suprême: chicken velouté with cream and a squeeze of lemon, for poached chicken.
• Allemande: veal velouté thickened with an egg yolk and cream liaison.
• White wine sauce: fish velouté made with fumet, wine and butter, for fish.

It also thickens chicken pot pie filling and cream of mushroom soup.

How to store it

Cool it, press plastic wrap on the surface, and keep it in the fridge for up to 3 days. Freeze for up to 3 months. Whisk well while reheating.

Common mistakes

• Using a weak or salty stock. The stock is most of the flavor.
• Browning the roux too far, which gives a beige sauce and a nutty taste.
• Cutting the simmering short, which leaves a floury, gluey sauce.

In recipes

It differs from béchamel only in the liquid. Béchamel uses milk, velouté uses stock.