Velouté sauce

Velouté sauce

A velouté sauce, along with Allemande, Béchamel, and Espagnole, is one of the original 4 mother sauces of French cuisine created by Antonin Carême in the 19th century. (French chef August Escoffier would later classify tomato, mayonnaise, and hollandaise as mother sauces.) The term is from the French adjectival form of "velour" meaning velvet.

In preparing a velouté sauce, a light stock (one in which the bones used have not been roasted), such as chicken, veal or fish stock, is thickened with a blond roux.

Thus the ingredients of a velouté are butter and flour to form the roux, a light chicken, veal, or fish stock, salt and pepper for seasoning. Commonly the sauce produced will be referred to by the type of stock used e.g. chicken velouté.

It is often served on poultry or seafood dishes, and is used as the base for other sauces. Sauces derived from a velouté sauce include:
*Albufera Sauce: Addition of glace de viande
*Allemande sauce By adding a few drops of lemon juice, egg yolks, and cream
*Bercy: Shallots, white wine, lemon juice and parsley added to a fish velouté
*Poulette: Mushrooms finished with chopped parsley and lemon juice
*Aurora: Tomato puree
*Hungarian: Onion, paprika, white wine
*Normandy: Mushroom cooking liquid and oyster liquid/fish fumet added to fish velouté, finished with a liaison of egg yolks and cream
*Suprême sauce By adding a reduction of mushroom liquor and cream to a chicken velouté
*Venetian sauce: Tarragon, shallots, chervil


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  • velouté sauce — noun see velouté * * * velouté sauce, = velouté. (Cf. ↑velouté) …   Useful english dictionary

  • velouté — velouté, ée [ vəlute ] adj. et n. m. • veluté 1450; de veloux, velous→ velours I ♦ Adj. 1 ♦ Doux au toucher comme du velours. ⇒ duveté. Une pêche veloutée. ♢ Qui a l aspect d une chose douce au toucher. Teint velouté. 2 ♦ Doux et onctueux (au… …   Encyclopédie Universelle

  • Sauce — hollandaise über Spargel und Kartoffeln Sauce oder Soße (von französisch sauce, „Tunke“, „Brühe“; aus lateinisch salsa, „gesalzene Brühe“) ist eine flüssig bis sämig gebundene, würzende Beigabe zu warmen und kalten Speisen, Salaten und Desserts …   Deutsch Wikipedia

  • velouté — [və lo͞o tā′] n. [Fr, velvety < MFr < OFr velous: see VELURE] a rich white sauce made from veal, chicken, or fish stock thickened with flour and butter: also velouté sauce …   English World dictionary

  • Sauce — For other uses, see Sauce (disambiguation). In cooking, a sauce is liquid, creaming or semi solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to… …   Wikipedia

  • sauce — sauceless, adj. /saws/, n., v., sauced, saucing. n. 1. any preparation, usually liquid or semiliquid, eaten as a gravy or as a relish accompanying food. 2. stewed fruit, often puréed and served as an accompaniment to meat, dessert, or other food …   Universalium

  • velouté — /vɛluˈteɪ/ (say velooh tay) noun a white sauce made from chicken, veal, fish or vegetable stock, thickened with a roux of butter and flour. Also, velouté sauce, velvet sauce. {French, from velours velvet} …  

  • velouté — /veuh looh tay /, n. a smooth white sauce made with meat, poultry, or fish stock. Also called velouté sauce. [ < F: lit., velvety, velvetiness, MF velluté, equiv. to vellut ( < Pr velut VELVET) + é ATE1] * * * …   Universalium

  • velouté — ve•lou•té [[t]və luˈteɪ[/t]] n. coo a smooth white sauce made with meat, poultry, or fish stock. Also called velouté′ sauce • Etymology: < F: lit., velvety, velvetiness, MF velluté=vellut (< Oc velut velvet) + é ate I …   From formal English to slang

  • Veloute — Velouté  Pour la sauce, voir Sauce blanche. Un velouté est une soupe salée enrichie de crème fraîche et d œuf. Le principe de réalisation d un velouté consiste à réaliser une soupe et à lui ajouter en fin de cuisson une préparation qui est… …   Wikipédia en Français

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