Modern Fish Velouté

Preparation info

  • Difficulty


  • yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About

While a classic fish velouté contains approximately 3 tablespoons (45 milliliters) roux per quart (liter), which gives it a distinct floury quality, a more modern velouté is made with less roux or no roux at all and can be thickened instead with a wide range of thickeners—in this version, Ultra-Sperse 3 (a modified starch) and lambda carrageenan. These modern thickeners give the sauce a more subtle quality than flour without adding their own tastes.


fish stock qt 1.5 L
Ultra-Sperse 3 30 g
lambda carrageenan 2 g


Reduce the fish stock by one-third, until 1 quart (1 liter) remains. Keep the saucepan to one side of the burner and skim off any froth and scum. Blend the Ultra-Sperse 3 and the lambda carrageenan into the hot fish stock with an immersion blender. Bring to a simmer. Strain through a fine chinois.