Recipe Source: Recipespy.blogspot.com
This recipe is from the Michigan Cancer Consortium.
If you have the financial ability to help their program, please consider making a donation to their fund.
The web address is: michigancancer.org
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Chef's Notes: Tips:
Veloute Sauce (veh-loo-TAY) – is also called sauce blanche grasse, fat white sauce, or rich white sauce. One of the five "mother sauces"; it's just a white sauce made with a light stock thickened with roux. It's not really meant to be used on its own. It's like a blank slate. You can go wild from here and add anything you like - seasonings, vegetables, cooked meats, etc.
Some of its daughter sauces are:
Allemande Sauce - veal velouté thickened with an egg yolk and cream liaison
Supreme Sauce - Chicken veloute reduced with heavy cream.
Vin Blanc Sauce - Fish veloute with shallots, butter, and fines herbs.
Ingredients:
1 quart white stock (chicken, veal or fish)
4 Tablespoons flour
4 Tablespoons butter or oil
Procedure to make the roux:
Combine the butter or oil and flour and cook over medium heat for
2 or 3 minutes until you have a pale mixture. This will make the
sauce thick. Refrigerate until chilled.
Procedure to make the sauce:
1) Bring the stock to a boil. Whip the roux into the stock, making sure all lumps are gone.
2) Simmer until thick.
3) Season with salt and pepper to taste.
Keep the sauce warm in a bain marie (warm water bath) or a thermos. Do not keep for more than 90 minutes; if you need to keep the sauce longer, discard the old one after 90 minutes and make more.
Recipe Type: Authentic
Recipe Author: Chef Ethel Pangborn
Source: http://www.michigancancer.org/bcccp/wisewomanprogram/PDFs/Recipes/CookingTechniques/Sauces-Apr2012.pdf
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