Veloute
Description
A delicious addition to everyday and festive dishes. A good sauce can save a failed dish and also diversify the taste of familiar foods, such as chicken or fish. Velouté serves as a base for preparing numerous other sauces, as it is one of the foundational elements of French cuisine. Making this sauce is actually very simple—let's try it and see for ourselves.
Instructions
- 1
Step 1
1. I pour clarified butter (prepared by melting regular butter and separating the proteins, resulting in a clear mass) into a saucepan, place it over heat, bring to a gentle boil, then add sifted wheat flour.
- 2
Step 2
2. Vigorously mix the contents of the saucepan with a wooden spatula; it should result in a smooth and creamy consistency.
- 3
Step 3
3. I slowly pour in the white broth that remained after boiling the chicken.
- 4
Step 4
4. I end up with about 1.5 liters of clear liquid, which I heat over the fire while stirring constantly.
- 5
Step 5
5. After boiling, reduce the heat to the lowest setting and simmer the sauce for about 50 minutes, until you have approximately 1 liter.
- 6
Step 6
6. I pour the ready-made sauce (base) into a storage container and season with salt and pepper to taste.