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Procedure:
- Melt the butter in a medium size sauce pot, add the flour blend well And cook until a Roux is
created (the color of the Roux will depend on the color of the sauce). - Add the stock gradually, mixing constantly with a hand mixer (it is important to incorporate
well the Roux And stock, this will make a better sauce). - Reduce the sauce by half (2 qt) cook for about 1 hour.
- Drain And serve.
For each of the following recipes you will need 1 Qt of Veloute sauce.
White wine sauce: The stock for the veloute of this sauce should be made from fish. Reduce 8 Oz
of white wine, 8 Oz heavy cream, 2 Oz butter, salt, pepper And lemon juice by half.
Supreme sauce: The stock for the veloute of this sauce should be made from chicken. Combine 1
Pt heavy cream, 2 Oz butter, salt, pepper And lemon juice.
Paulette: Cook 8 Oz mushrooms in 2Oz of butter And season. Add the veloute And just before
service add 2 Oz of Italian parsley And lemon juice to taste.
Mushroom sauce: Cook 4 Oz of mushrooms in 1 Oz of butter, add 1 Tsp of lemon juice add these
ingredients to a finished white wine sauce.
Herbs sauce: Add your favorite spices And herbs to a white wine sauce.
White wine sauce: The stock for the veloute of this sauce should be made from fish. Reduce 8 Oz
of white wine, 8 Oz heavy cream, 2 Oz butter, salt, pepper And lemon juice by half.
Supreme sauce: The stock for the veloute of this sauce should be made from chicken. Combine 1
Pt heavy cream, 2 Oz butter, salt, pepper And lemon juice.
Paulette: Cook 8 Oz mushrooms in 2Oz of butter And season. Add the veloute And just before
service add 2 Oz of Italian parsley And lemon juice to taste.
Mushroom sauce: Cook 4 Oz of mushrooms in 1 Oz of butter, add 1 Tsp of lemon juice add these
ingredients to a finished white wine sauce.
Herbs sauce: Add your favorite spices And herbs to a white wine sauce.
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| Mother Sauces Bechamel Veloute Hollandaise Espagnole Tomato sauce |
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