Velouté Sauce is a sauce in classical French cooking that is used both a sauce in its own right, and as a component in other sauces.
It is a simple sauce, but somewhat labour intensive.
It is made from veal or chicken stock, thickened with a roux. The mixture is brought to a boil, then lowered to a simmer for quite a long time, about 1 ½ hours, and stirred frequently.
It is then strained, and allowed to cool, with frequent stirring during the cooling period as well.
More modern versions will reduce the cooking time dramatically, relying instead on the addition of cream or egg yolk to speed the thickening along. (Note, though, that adding egg technically turns this into an Allemande Sauce.)
No additional flavourings are added, as this is a base sauce: it’s assumed that this sauce will be turned into other named sauces by the addition of flavourings. Should, however, mushroom skins or trimmings be available, they can be added during the simmering phase to be strained out later.
Velouté de Volaille
When Velouté Sauce is made using chicken stock as the stock, even though either veal stock or chicken stock is allowed, the use of chicken stock is signified by calling it “Velouté de Volaille.”
Velouté de Poisson
When Velouté Sauce is made using fish stock as the stock, it is called Velouté de Poisson or Velouté Maigre.
Velouté Sauce Recipe
150g (5 oz / ½ cup plus 2 tablespoons) butter
150g (5 oz / 1 cup unsifted) white flour
2.75 litres (scant 5 pints / 6 US pints) white stock (either veal or chicken)
Make a roux by melting the butter in a large saucepan, and stirring the flour into it. Cook a bit but don’t allow to brown. Whisk in the stock until blended. Bring to a boil, stirring well until first bubbles appear. Then reduce heat to a low simmer. Simmer for 1 ½ hours, skimming the surface frequently, then strain through a cloth and let cool. Stir several times while it is cooling.
Yield: 2 ½ litres (4 ½ pints / 5 ½ US pints)