Veloute Sauce Escoffiers Recipes
VELOUTE SAUCE (ESCOFFIER'S RECIPE)
I was a little surprised not to see this version of Veloute posted here. According to "The Escoffier Cookbook" (the American edition of Guide Culinaire) Escoffier uses nutmeg and white pepper. Most of the recipes here either omit the nutmeg or use regular black pepper. Note that this recipe makes four quarts, so adjust as necessary. Also note that fish stock or chicken stock can be used to create two variations of the original recipe.
Provided by Da Huz
Categories Sauces
Time 2h5m
Yield 4 quarts, 4 serving(s)
Number Of Ingredients 7
Steps:
- First make a white roux: over low heat, melt the butter and whisk in the flour. Cook 2-4 minutes, just enough to eliminate the bitter taste of raw flour. Color should not be allowed to change at all. Adjust butter or flour if necessary.
- Combine four quarts of stock and the roux and whisk together until there are no lumps. Add mushrooms, salt, nutmeg, and white pepper. Whisk to combine and then simmer on low heat for 1.5 hours. Scoop off any scum that surfaces. Add some water if required to keep the sauce from getting too thick.
- Strain through a cheesecloth into another saucepan. Add the remaining stock and allow the sauce to cool. It should thicken a little as it cools.
Nutrition Facts : Calories 645.3, Fat 46.7, SaturatedFat 29.2, Cholesterol 121.9, Sodium 3176, Carbohydrate 49.7, Fiber 2, Sugar 0.8, Protein 8
VELOUTE SAUCE
This sauce is as basic as the Bechamel. Be sure to use veal stock with veal, fish stock with fish, and poultry stock with poultry.
Provided by TishT
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Whisk the stock into the roux to get a smooth mix and add the mushrooms.
- Bring the sauce to a low simmering boil and cook for 10 minutes.
- Strain to remove the mushrooms, add nutmeg, season to taste and serve.
Nutrition Facts : Calories 5.5, Fat 0.1, Sodium 1.2, Carbohydrate 0.8, Fiber 0.2, Sugar 0.4, Protein 0.7
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