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Veloute

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top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

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A good velouté, which is a creamy, rich sauce, depends on the quality of the stock used to make it. Often this is the liquid in which the main ingredient of the dish has been cooked, as with poached fish or chicken blanquette. For other dishes the stock is made separately.

Although, like béchamel, velouté is based on a roux, it is cooked differently. More liquid is added at the beginning of cooking, so that the sauce is initially quite thin. Gentle simmering for up to an hour concentrates flavor, breaks down starch grains in the flour, and gives the sauce its characteristic velvety consistency.
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