Veloute Sauce

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

◆ Ingredients

Quantity 1 Litre

● Refined Flour - 100 gms

● Butter - 125 gms

● Stock (Chicken or vetal or fish) - 1 litre

● Mushroom Trimmings - 25 gms

◆ Method

1. In a thick bottomed pan prepare blond roux.

2. Add cold stock into the roux. Stir vigorously to avoid lumps. Add mushroom trimmings.

3. Simmer gently for 1/2 hr. Stirring frequently with a wooden spoon.

4. Pour through a fine strainer & cover with butter to prevent the formation of a skin.

(Fish Veloute should be cooked only for 20 mins only and wine should be added at a later stage.)

Basic Theory Of Cookery