Velouté sauce is not just a staple in French cuisine; it is the very foundation upon which countless exquisite stock-based white sauces are built. Its versatility and elegance make it a beloved choice among chefs and home cooks alike.
To prepare velouté sauce, start by making a roux mixture of equal parts flour and fat, typically butter. Melt the butter in your Health Craft cookware over medium heat 275ºF, stirring in the flour until it forms a smooth paste. Cook this mixture for a few minutes to eliminate the raw flour taste (begins to smell like cookies), then gradually whisk in your choice of stock be it chicken, fish, white pork, or white veal. Season with spices to your liking, and continue to simmer, whisking consistently, until the sauce thickens to your desired consistency. The durable construction of Health Craft's cookware ensures even heat distribution, allowing you to achieve perfect results every time.
To elevate your velouté sauce, consider incorporating fresh herbs or a splash of cream for added richness. .
SAUCE SUPREME
EQUIPMENT: Measuring cup and spoons, 11-inch gourmet skillet, whisk, manual mandolin food cutter.
PREPARATION TIME: 15 minutes – Makes about ¾ cup (12 tablespoons)
- ½ cup half-and-half or whole milk
- 1 pinch white pepper
- ¾ cup Classic Velouté Sauce
- ¼ cup cooked mushrooms, sliced #4 slicing cone (optional).
In a hot skillet over medium-low heat 200°F, combine all ingredients. Simmer, whisking, until the sauce reduces slightly and thickens, 3 to 5 minutes. Stir in the sliced cooked mushrooms.
Serve sparingly, matching the flavor or the stock with that of the dish.
