Sauce Velouté and Sauce Supreme
Sauce Velouté and Sauce Supreme

Sauce Velouté and Sauce Supreme

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Velouté Sauce

In the French cuisine, a velouté is the mother sauce for a variety of exquisite stock-based white sauces. It is prepared by combining roux with chicken, fish, white pork, or white veal stock (depending on the dish to be sauced) seasoned with spices and simmered, whisking, until the sauce thickens.

EQUIPMENT: Measuring cup and spoons, 9-inch gourmet skillet or 11-inch stainless wok and whisk.

PREPARATION TIME: 15 minutes – Makes about 1 cup (16 tablespoons)

  • 1¼ cups Chicken Stock, Fish Stock or White Pork or Veal Stock.
  • 1 tablespoon Classic Roux
  • Cayenne pepper to taste

In a medium-hot gourmet skillet or wok, bring the stock to a simmer 270°F (132°C). Add the roux and whisk until mixture thickens, 5 to 10 minutes. Season with cayenne.

Serve sparingly to enhance the flavors of vegetables and pan-broiled or roasted chicken.

CLASSIC VELOUTÉ SAUCE PER TABLESPOON: 6 Calories - 0.3g Fat (37% calories from fat) - 0.9g Protein - 0.6g Carbohydrates - 0.9mg Cholesterol - 42mg Sodium

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 ½ cup low-fat milk and ½ teaspoon arrowroot or cornstarch
  • 1 pinch white pepper
  • ¾ cup Classic or Low-Cholesterol Velouté Sauce
  • ¼ cup cooked mushrooms, sliced #4 slicing cone (optional).

In a hot skillet over medium-low heat 210°F (99°C), combine all ingredients. Simmer, whisking, until the sauce reduces slightly and thickens, 3 to 5 minutes. Stir in the sliced cooked mushrooms (optional).

Serve sparingly, matching the flavor or the stock with that of the dish.