Dish

Velouté

Velouté sauce

Velouté is typically made by whisking together a roux, which is a mixture of flour and butter, and chicken or veal stock. The sauce is then simmered until it thickens and becomes creamy. Velouté can be used as a base for soups and stews, or it can be used as a sauce for meat and vegetables.

European cuisine› Western European cuisine› French cuisine

Sauce

Origins and history

Velouté has its origins in French cuisine, where it is a staple sauce for many classic dishes. It has since spread throughout the world, where it is used in a variety of dishes, including casseroles and pot pies. Today, velouté is a popular ingredient in many kitchens around the world.

Dietary considerations

Velouté is generally considered to be a rich and indulgent ingredient, as it is made from butter and cream. However, it can be made lighter by using a lower-fat milk or by reducing the amount of butter in the roux. Velouté is also typically gluten-free, but it is important to check the label to be sure.

Variations

There are many variations of velouté, each with its own unique blend of herbs and spices. Some popular varieties include mushroom velouté, which is made with mushrooms and cream, and seafood velouté, which is made with fish or shellfish stock. Each variety has a different level of richness and flavor, so it is important to choose the right one for your dish.

Presentation and garnishing

Velouté can be presented in a variety of ways, depending on the dish. It can be used as a sauce, a base for soups and stews, or a filling for pot pies. Garnishes such as fresh herbs, chopped nuts, or croutons can be used to add flavor and texture to the dish.

Tips & Tricks

When making velouté, it is important to use a high-quality stock, as this will ensure that the sauce has a rich and flavorful base. It is also important to whisk the roux constantly to prevent lumps from forming. Finally, it is important to season the sauce with salt and pepper to taste.

Side-dishes

Velouté is often served with meat and vegetables, but it can also be used as a base for soups and stews. Some popular side dishes include mashed potatoes, roasted vegetables, and crusty bread.