Velouté Sauce

A Velouté Sauce works with the same cooking principle as a Béchamel Sauce, using chicken, fish or vegetable stock instead of milk. It is versatile and can be adjusted into other sauces almost as easily as a Béchamel.

Ingredients

  • 30gr butter
  • 30gr flour
  • 600-900ml stock
  • Salt and pepper

Recipe

Melt the butter in a thick bottomed saucepan. When melted, add the flour and stir with a silicon spatula. I know, this must sound strange, but it works really well as the butter and flour will form a dough, and until the sauce has been thinned down enough, a whisk would create lumps much more easily.

Cook the ball of dough for a minute or so, until the dough is somewhat drier. Then add a little bit of stock. Combine the stock and dough with use of the spatula, until homogenous. The paste will form back into a dough quickly, but keep adding small amounts of stock and stirring with the spatula.

Eventually the dough will turn into a very thick sauce. Now you can start adding larger amounts of the stock, and you can stir with a whisk instead. Add enough stock to make the desired consistency. You might not need all the stock, but do remember that the sauce will thicken more over time.

Leave the sauce to simmer for 10-15 minutes while stirring occasionally, in order to cook the flour inside the sauce well.

Season to taste with salt and pepper.

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