Champagne VeloutÉ Sauce Recipes

FOUR SEASONS OYSTERS IN CHAMPAGNE VELOUTé

Steps:

• Remove the oysters from their shells and refrigerate. Reserve the oyster lIquid and the shells.
• Melt butter in a 2 1/2 quart saucepan and stir in the flour. Cook for 2 minutes with stirring while not letting the mixture brown. Add enough fish stock to the oyster juice to make 1 cup. Gradually beat the mixture into the flour mixture and when thickened and smooth, let the sauce simmer gently for about 20 minutes, whisking often to prevent the sauce from sticking to the pan.
• Stir in 1/4 cup of the champagne and the cream. Simmer the mixture until it has reduced to one cup.
• In a separate pan heat the remaining 1/4 cup champagne with the herbs and cook until the liquid has almost evaporated. Add the mixture to the sauce ane season with the pepper.
• Preheat your broiler. Line a pan large enough to hold all of the oysters with rock salt or crumpled foil to hold them in place. Rinse and dry the shells and place them in the pan.
• Put an oyster on each shell and spoon a heaping Tbs of the sauce over each. Glaze briefly under the broiler, transfer to individual plates and serve at once.

CHAMPAGNE SAUCE

Steps:

• Place the onions and champagne into a sauce pan and bring it to a low boil and cook until it is reduced by half.
• While the champagne and onions are cooking, heat but don't boil the veloute sauce.
• Remove the champagne and onions from the heat and thoroughly stir in the veloute and the tarragon.
• Lightly swirl the butter into the sauce and when the butter is very soft but not melted, spoon over fish or chicken (you want to have butter streaks on the sauce).

VELOUTE SAUCE

Steps:

• In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.

FOUR SEASONS OYSTERS IN CHAMPAGNE VELOUTE

Steps:

• Remove the oysters from the shells and refrigerate. Reserve the oyster liquid and the shells.
• Melt butter in a 2 1/2-quart saucepan and stir in the flour. Cook for 2 minutes without letting the mixture brown. Add enough fish stock to the oyster juice to make 1 cup. Gradually beat this into the flour mixture and when thickened and smooth, let the sauce simmer gently for about 20 minutes, whisking often to prevent the sauce from sticking to the pan.
• Stir in 1/4 cup of the Champagne and the cream. Simmer until the mixture is reduced to 1 cup, whisking often.
• In a separate pan, heat the remaining 1/4 cup Champagne with the herbs and cook until the liquid is almost evaporated. Add the mixture to the sauce and season with pepper.
• Preheat broiler. Line a baking pan large enough to hold the shells in a single layer with rock salt or crumpled foil to hold them steady. Rinse and dry the shells and place in the pan.
• Put an oyster on each shell and spoon about 1 heaping teaspoon of sauce over each. Glaze briefly under the broiler, transfer to individual plates and serve at once.

VELOUTE SAUCE

Steps:

• Warm stock in a heavy-based saucepan over medium heat.
• Melt butter in another pan. Stir in flour and cook about 3 minutes or so until bubbly. Gradually ass warmed stock, whisking constantly. Cook, uncovered, at a slow simmer for about 50 minutes to one hour, stirring occasionally, until reduced by one-third.
• Skim any foam that may have arisen to the top during cooking. Strain through cheesecloth or a fine sieve. Keep hot in a top double boiler until ready to use. Adjust seasoning to taste.
• Serve over broiled chicken or lightly cooked vegetables.