Velouté Sauce Recipe

 A Velouté Sauce is a savoury sauce it is made up of roux and light stock. It is also the mother sauce and the place of origin is France. Velouté Sauce is also the base of the other sauces it includes:-

• Albufera Sauce
• Allemande Sauce
• Aurora
• Bercy
• Gravy
• Hungarian
• Poulette
• Normande Sauce
• Sauce à la polonaise
• Wine Sauce
• Venetian Sauce
• Suprême Sauce

Nutritional Value:-

1 tablespoon of Velouté Sauce gives us 30 calories 4 grams of Carbs and 1 gram of protein and fat.

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Ingredients:-

1. Butter, 100 grams
2. Flour, 100 grams
3. Stock, 1 litre 
4. Sachet d'epices
5. Salt, to taste
6. Pepper, to taste

Method Of Cooking:-

1. Heat butter, add flour and cook to a blond roux.
2. Add cold chicken stock (if making chicken velouté) stirring continuously to avoid lumps.
3. Add sachet and cook for 15 minutes on a medium flame.
4. Use as required.

Remarks:-

• Melt the butter in a pan. 
• Whisk vigorously until the sauce becomes smooth and thickened.
• In sachet of spices:- bay leaf, whole black peppercorn, parsley and garlic tie in a muslin cloth to extract the flavour of spices in the liquid.

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