Basic Mother Sauces- VELOUTE SAUCE

RECIPE No. 2

STANDARD RECIPE CARD

Name of Dish:

VELOUTE SAUCE

Preparation Time:

5 minutes

Served with:

Cooking Time :

1 hour

Portion Size :

No. of Portion :

1 liter

Garnish :

Colour:

Velvet White

Ref. Book :

Theory of Cookery, page - 83; 2009 print.

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Flour

90 gm

1

In a thick-bottomed pan, prepare blond roux.

2

Butter

90 gm

2

Add cold stock to the roux stir stir vigorously to avoid lumps.

3

White Stock (chicken, veal

1 liter

3

Add mushroom trimmings

or fish)

4

Simmer gently for one hour, stirring frequently with a wooden spoon.

4

Mushroom trimmings

25 gm

5

Pass through a fine strainer and cover with butter to prevent the formation of

skin.

Note:-

Veloute is a basic blond sauce. It is prepared from blond (light brown) roux

and stock. Veloute gets its name from the type of stock used, e.g. fish stock

and blond roux = fish Veloute, chicken stock and blond roux = chicken veloute.

Allemande, a derivative of veloute sauce strictly speaking is not a basic sauce,

but is very often used in the preparation of other sauce.

N B: Fish veloute should be cooked for 20 minutes only and wine should be added at a later stage.

Total Cost :

Cost per Person :

Prepared By: Chef Ashish

Checked by : Chef Varinder Singh Rana