Veloute sauce is a sauce from French cuisine and is located in the category of white sauces.
The basic components of this sauce include Roux (flour and butter mixture) and chicken, fish or vegetable juice.
The preparation of the velouté sauce starts with cooking until it gets a dark dough by mixing flour and butter over low heat in a pan. Then, chicken, fish or vegetable juice is slowly added to this mixture and cooked continuously until a smooth consistency is obtained. The sauce can then be sweetened with spices such as salt and pepper.
What are Veloute sauce materials? The basic materials of Velouté sauce are:
Butter or margarine
Fame
Chicken, fish or vegetable juice
Salt
Black pepper
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Where to use Velute Sauce? It is often used for white meat dishes, fish dishes and vegetables. It is especially used as sauce of vegetables served as well as chicken, turkey and white meats.
It is also ideal for fish soup and fish dishes.
Another advantage of Velouté sauce is that the basic structure can be changed and different derivatives can be created. For example, a velouté sauce made using vegetable juice instead of chicken is ideal for vegetable dishes.
Likewise, a sauce made using seafood juice is ideal for fish and other seafood dishes. In addition, the velouté sauces made by adding milk or cream can be used for creamy white sauces.
What are the Velute Sauce derivatives? Fish Velouté Sauce: It is the species made using fish water instead of chicken broth. It is used in the sauce of vegetables served with fish dishes and seafood.
Chicken velouté sauce: Chicken broth is used in the basic sauce and used for white meat dishes and vegetable dishes.
Velouté sauce with vegetables: It is a state made using vegetable juice instead of chicken broth. Used in the sauce of vegetables.
Creamy velouté sauce: Basic sauce is a type of creamy white sauce made by adding milk or cream. Ideal for creamy white sauces.
Velouté sauce with mushrooms: It is a species made by adding mushrooms to the basic velouté sauce. Used for mushroom dishes and meat dishes.
Velouté sauce with basil: Basic sauce is a species made by adding fresh basil leaves. It is especially used for chicken, vegetables and pasta dishes.
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