Traditional Velouté Sauce Recipe (With Video)
Velouté Sauce Recipe Overview
Today we’re diving into the world of French cuisine with a focus on Velouté sauce recipe. Velouté sauce is one of the five classic mother sauces in French cuisine, and it’s known for its velvety smooth texture and rich flavors. Whether you’re an aspiring chef or a cooking enthusiast, learning how to make Velouté sauce at home will open up a world of possibilities for your dishes. So let’s get started!
The word Velouté in French means velvety. So when you make this velouté sauce recipe you want the texture to be nice and velvety – not too thick like syrup, not too runny, but nice and velvety! See the video below for an idea of how the sauce runs
Velouté Sauce Recipe Video
In this velouté sauce recipe video step-by-step tutorial, Career Chef and Saucier, Dan shows you exactly how to make velouté in a simple, easy-to-follow video:
What is Velouté Sauce?
Velouté sauce derives its name from the French word “velouté,” which means velvet. True to its name, this sauce has a luxurious and silky texture that can elevate any dish. Velouté sauce is made by combining a light-colored roux (a mixture of flour and fat) with a flavorful stock, such as chicken, fish, or vegetable. The sauce is then seasoned and thickened to perfection, resulting in a velvety, creamy consistency that enhances the taste of numerous recipes.
Ingredients for Velouté Sauce Recipe
2 tablespoons of extra virgin olive oil
1/2 cup of mirepoix (a combination of finely chopped onions, carrots, and celery)
4 cups of chicken, fish, or vegetable broth
Salt and pepper to taste
1/4 cup of white wine
2 tablespoons of rice flour or potato flour/starch (gluten-free option)
2 tablespoons of butter
Step-by-Step Guide to Making Velouté Sauce Recipe
Follow these simple steps to prepare a delicious Velouté sauce:
Heat the olive oil in a saucepan over medium heat. Add the mirepoix (onions, carrots, and celery) and sauté until they release their flavors.
Pour in the broth, filling the saucepan halfway. Season with salt and pepper to taste. Allow the mixture to simmer.
In a separate bowl, combine the white wine and rice flour or potato flour/starch to create a slurry. Mix until smooth.
Gradually add the slurry to the simmering broth, stirring continuously. Adjust the thickness by adding more slurry or broth as needed.
Once the sauce reaches the desired consistency, remove it from the heat.
Add the butter to the sauce and stir until it melts completely, enhancing the richness and texture.
Strain the sauce through a fine-mesh strainer to remove any lumps or solids, resulting in a smooth and velvety sauce.
Taste the sauce and adjust the seasoning if necessary.
Uses of Velouté Sauce Recipe:
Velouté sauce serves as a versatile base for various recipes. Here are a few popular uses:
Chicken Velouté: Drizzle the sauce over roasted or poached chicken for an elegant and flavorful main course.
Fish Velouté: Pair the sauce with pan-seared or baked fish fillets to create a delightful seafood dish.
Vegetable Velouté: Incorporate the sauce into a medley of sautéed vegetables or use it as a creamy base.
A Culinary Institute of America graduate from the 1990s, Chef Dan began his career as a saucier at the Waldorf Astoria in Manhattan under the Hilton Corporation. Over the years, he has held key positions such as Corporate Executive Chef Director at 5-star restaurants, country clubs, and Indian Casino Resorts.