Velouté Sauce
Description
The sauce is prepared in just a few minutes. The recipe for velouté sauce was discovered in France in 1553. In the 19th century, Marie-Antoine Carême introduced this sauce into classical cuisine. Depending on the ingredients, there are three types of velouté: chicken (velouté de volaille), fish (velouté de poisson), and veal velouté (velouté de veau). Other names for velouté include Parisian sauce and white sauce. French white velouté sauce is most commonly used in preparing poultry dishes. Velouté is also served with fish and meat dishes. This sauce is used as a base for various puréed soups and other sauces, such as allemande, caper, mushroom, and poularde. Recipe for velouté sauce: 1. Sauté flour in boiling vegetable oil over low heat until it turns a light sandy color. 2. Gradually add hot broth to the cooled roux, stirring thoroughly, and simmer for one hour. 3. At the end of cooking, strain the sauce and season with salt and pepper to taste. If wine, onion, and paprika are added to velouté, the result is Hungarian sauce. For Venetian sauce, additional ingredients include shallots, chervil, and tarragon. German velouté includes egg yolks, cream, and lemon juice. The sauce is ready. Store it in the refrigerator and serve with dishes.