VELUTE SAUCE

Literally translated it means “velvet”. This is another sauce that is used as a basis for making secondary sauces / Normandy soy, Bercy sauce, Hungarian sauce, Mushroom sauce, Aurora, Pulet /.

The most common is the chicken sauce “Velute”, prepared with chicken broth. There are also beef and fish sauce “Velute”.

From each of the three types of Veluté sauce, a secondary one can be created. For example, Veluté chicken sauce, fortified with cream, turns into a Supreme sauce. Veluté beef sauce, thickened with egg yolks and cream, turns into Alemand sauce, and Veluté fish sauce, to which white wine and full-fat cream are added, turns into white wine sauce.
Like béchamel, the preparation of Velute sauce begins with a mixture of butter and flour. From there, you can get creative – you can finish the sauce with different types of broths – vegetable, chicken, fish.

I will present you Velute sauce with chicken broth.

Necessary products:

1 tablespoon oil,
1 1/2 tsp. flour
1 3/4 tsp. chicken broth
salt, pepper

Method of preparation:

Melt the butter on a medium heat
Add the flour, stirring well to make the sauce smooth.
Gradually add chicken broth (you can easily replace it with beef or vegetable according to your taste and the dish for which you will use Velute sauce).
After boiling, leave for 10 minutes to thicken.
Before removing from the heat, add salt and pepper.