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Velouté Sauce Recipe

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This recipe for Velouté Sauce is from Mise En Place , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 fl oz clarified butter/vegetable oil
8 oz. small-dice white mirepoix
1 lb. blonde roux
5 qt. chicken stock
1 Standard Sachet d’Épices
Salt, as needed
Ground white pepper, as needed
Directions:
Directions:
Heat the butter or oil in a saucepan over medium heat. Add the mirepoix and cook, stirring occasionally, until onions are limp and have begun to release their juices in the pan, about 15 minutes. They may take on a light golden color but should not be allowed to brown. Make blond roux. Add roux to the mirepoix and cook until the roux is very hot, about 2 minutes. Warm the stock and add to the pan gradually, whisking to work out any lumps. Bring to a full boil, then lower heat to establish a simmer. Add the standard sachet and continue to simmer, skimming as needed, until a good flavor and consistency develop and the starchy feel and taste of the four have cooked away, 45 minutes to 1 hour. Strain the sauce through a fine-mesh sieve. Strain a second time through a rinsed double thickness cheesecloth, if finest texture is desired. Return sauce to a simmer. Taste and season with salt and pepper. Finish the sauce as desired. The sauce is ready to serve or cool rapidly and refrigerate for later use.
Number Of Servings:
Number Of Servings:
1 gal.

 

 

 

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