Jump to content
Sign in to follow this  
Bier Meister

Veloute- the sauce you should all know how to make

Recommended Posts

a veloute is one of the five mother sauces. it is basic and you can add different ingredients to enhance flavors. one typically uses beef veloute (made with beef stock) with beef dishes, fish veloute for seafood dishes, etc.

 

chicken veloute:

 

1 c chicken stock

2 tbs flour

2 tbs butter

1/2 tsp chicken base

1 c heavy cream

s&p to taste

 

Pour stock into a saucepan, cover, and bring to a simmer. Create roux with flour and butter. Add roux to stock. Cook and stir until mixture thickens. Stir in cream, chicken base, and s&p. Simmer until desired consistency is reached. One traditionally strains it, but that may not be necessary.

 

 

you can do so many derivatives with this (ie: sauteed mushrooms and onions, peppers, add seasonings, herbs, lardons, fortified wines, etc)

 

Share this post


Link to post
Share on other sites

do you make your own base? or just use them salt cubes?

 

i would make my own stocks. bases are starters for stock. almost every kitchen keeps a beef, veg, and chicken base around. you can find them at safeway.

Share this post


Link to post
Share on other sites

down in Texas, we'd call that chicken cream gravy.

 

 

gravy is a thicker veloute. i typically will use pan dripping for the veloute when i can. did not want to include that up there because you can do it without.

Share this post


Link to post
Share on other sites

Then you just drizzle it over the chicken?

 

What are some of yiur favorite variations?

 

3-4 oz.

 

-i used to add demi, mushrooms, onions, brandy.

-you can flame off other liqueurs for it also.

-bacon

-can use fish stock for seafood dishes-> dill, garlic, ginger, lemongrass

-peppers, onion, celery worcestershire sauce

-can do a versions of marsala, picatta, madeira,

-white wine and shallots

 

beef

- red wine, thyme, and shallots

- mushroom and bacon

- madeira

Share this post


Link to post
Share on other sites

Then you just drizzle it over the chicken?

 

What are some of yiur favorite variations?

If you want to get really fancy you can put it in a pastry bag and then squeeze really hard until it squirts on your guests face and chest.

Share this post


Link to post
Share on other sites

Love recipe threads!

How did you get started in cooking? Most guys I know don't cook that much.

Share this post


Link to post
Share on other sites

Love recipe threads!

How did you get started in cooking? Most guys I know don't cook that much .

Softball that I will not touch. At least not now.

Share this post


Link to post
Share on other sites

Congratulations you've discovered gravy.

  • Haha 1

Share this post


Link to post
Share on other sites

Congratulations you've discovered gravy.

 

 

 

 

gravy is a thicker veloute.

Share this post


Link to post
Share on other sites
On 6/11/2017 at 6:24 AM, peenie said:

Love recipe threads!

How did you get started in cooking? Most guys I know don't cook that much.

 

 

growing up, my mother did not cook much. we either went out or did take out. san francisco has a bounty of excellent restaurants. the flavors were exciting and initially, i wanted to replicate them. i also liked playing with new combinations. when i was about 10 (about 40 yrs ago)i used to make my own burgers..... teriyaki, oyster sauce, bbq, etc. i would sometimes mix it in, and sometimes just brush the sauces on. i would play with different pancake batters. i would try to make the traditional dish we would have at italian and french restaurants we would go to. it was fun.

 

my uncle owns restaurants in new york. at the time they were primarily seafood. we would visit a couple of times a year. loved trying new things on his very large menus. i would spend my summer out there when in high school. worked 20 hours and would go to ball games, fishing, plays.... i was a little prep biatch but was also asking the cooks/chefs how they made x, y, z. they would teach and let me cook.

 

as a started traveling more and the range of my palate expanded, i wanted to do more. so for me, there is fun in trying to replicate something blind, without a recipe. and there is fun in innovation... creating new combinations that work

  • Like 1

Share this post


Link to post
Share on other sites

I make some cream sauce that yer mom loves to eat 

Share this post


Link to post
Share on other sites
31 minutes ago, nospk said:

I make some cream sauce that yer mom loves to eat 

Does his dad mama bird it to her?

Share this post


Link to post
Share on other sites
47 minutes ago, Mungwater said:

Does his dad mama bird it to her?

No she has direct deposit 

Share this post


Link to post
Share on other sites

For those of you unfamiliar with the term, a "lardon" is when a guy has a stiffy, but his gut flops over it. 

Share this post


Link to post
Share on other sites
23 minutes ago, wiffleball said:

For those of you unfamiliar with the term, a "lardon" is when a guy has a stiffy, but his gut flops over it. 

..... the male gunt

  • Thanks 1

Share this post


Link to post
Share on other sites
1 minute ago, Bier Meister said:

..... the male gunt

in Britain, they call it the 'manny'. 

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×