French velouté sauce: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sauce (translated from French sauce - "gravy") - a liquid seasoning that is designed to emphasize or change the taste of the dish, give it originality and sophistication.

B. Shaw is said to have said: "Architects hide their mistakes under ivy, doctors in the ground, and cooks in sauce."

It is generally accepted that the legislators of the use of sauces in cooking are the French. Sauce originated in France in the 17th century, since then culinary experts all over the world have been competing in the preparation of unique sauces and sauces.

French sauces

Modern French cooking uses more than two hundred recipes for gravies and sauces. However, at the beginning of the twentieth century, Auguste Escoffier, a cook who was recognized as "a king among cooks and a cook for kings," systematized recipes for French sauces. He singled out five main, basic (mother) ones, on which all the other numerous varieties of liquid seasonings are based.

Basic French Sauces:

• bechamel;
• velute;
• dutch;
• espanyol (Spanish);
• tomato.

Classic velouté

The first recipe for velouté sauce was found in records dating back to 1553, when it had the name"white" or "parisian". In the 19th century, velouté was recognized as one of the four main sauces in France.

So, get acquainted - veloute sauce. The classic recipe requires the following products:

• broth (fish, meat, chicken - optional) - 0.5 liters;
• flour (wheat) - 50 grams;
• food s alt - as needed;
• ground black pepper - optional;
• butter - 75 grams.

The taste of velouté sauce depends on the choice of broth, so the name is also specified:

• fish - veloute de poisson;
• chicken - veloute de volaille;
• meat from young beef - veloute de veau.

The broth should be transparent and very light (this is the main feature!).

First, roux (specially fried flour) is prepared for the sauce.

In a thick-walled container, put the butter, melt, bring to a boil. Pour flour into boiling oil in a thin stream, stirring. Fry until slightly yellowish.

Cooked roux to cool. Bring the broth to a boil. Pour the boiling broth into the fried flour (roux), cook the mixture for about 1 hour over low heat.

Add pepper, s alt to your taste to almost ready sauce. Pass the resulting veloute through a sieve (there should be no lumps of flour left in it), cool.

Classic velouté sauce served with fish, chicken and meat. It is the base for soupspuree, it is used in the preparation of a variety of white sauces, sometimes replacing it with a strong broth (consommé).

Velute options

Veloute sauce, the recipe from the photo of which is given above, can be slightly modified by adding some ingredients: mushrooms, onions, various spices, etc.

For example, velouté with mushrooms. To prepare it, you need:

• wheat flour - 100 grams;
• butter - 100 grams;
• mushrooms (champignons) - 100 grams;
• broth (chicken or meat) - two glasses;
• lemon juice - to taste;
• black pepper (ground) - optional;
• s alt (food) - to taste.

Prepare the roux: melt the butter in a thick-walled container, bring to a boil, pour the flour into the butter, fry until pale yellow. Grind mushrooms, add to ru.

Prepare a light broth, bring to a boil, pour it into the roux. Put the mixture on fire and cook for one hour until the sauce thickens, filter. The consistency of the finished sauce is similar to sour cream. Add a little lemon juice (to taste), s alt, pepper as desired to the finished velouté.

Very often, cream, egg yolks are added to the finished sauce, lightly fried onions are used instead of mushrooms, etc. The ingredients depend on the taste of the chef or on the dish the velouté is being prepared for.

Sauce as the basis of soup

French chefs prepare various soups based on velouté sauce. The simplest of these is velouté soup. It is correctly said: "Everything ingenious is simple".

Soupvelouté is an excellent dietary dish, suitable for both a child and an old man. It saturates well, is quickly absorbed, does not irritate the stomach. The soup is good both hot and cold. Even an inexperienced hostess can cook it.

This wonderful soup requires:

• wheat flour - 100 grams;
• butter - 150 grams;
• light broth (meat) - 1 liter;
• one onion;
• cream (or milk) - 100 milliliters;
• food s alt - to taste;
• ground black pepper - to taste;
• greens - to taste.

Peel, wash, finely chop the onion. Melt the butter in a deep bowl, lightly fry the onion in the butter. Continuing to fry, add flour, lightly fry.

Bring the broth to a boil, pour into the flour mixture, stir everything well. Stirring, cook the sauce until thickened over low heat.

Filter the finished sauce, add cream (milk), s alt, ground pepper, chop parsley, dill or other favorite herbs to taste. The soup is ready to serve.

Conclusion

So, the simplest base sauce recipes are discussed above. It is the main ingredient in some famous sauces:

• avrora - tomato puree is added to the veloute;
• allemande (German sauce) - chicken yolk, heavy cream, lemon juice are added to the meat broth;
• Hungarian sauce - onion, white wine, sweet pepper are added.

Velute can become the base sauce in your kitchen.

Based on the proposed recipes, each housewife will be able to cook her own little culinary masterpiece to her liking.

Experiment, cook with imagination, use sauces and gravies in your kitchen. Bon appetit!