Learn how to make a classic French veloute with just butter, flour, and stock.
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If youve ever madechicken pot pieyou have probably made it with a veloute sauce.
You start with a blondrouxa mixture of flour and butter that bubbles for about 2 minutes over medium-low heat.
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Therouxis the thickening agent for the sauce.
Then whisk in the remaining stock.
Stir constantly and keep your eye on the bottom of the pot to avoid scorching.
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Its hard to mess up when you pay attention to a few little details.
If the sauce is too thick or too thin, you’re able to easily correct the consistency.
Add more stock if the sauce is too thick.
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If it is too thin, stir in a few teaspoons ofbuerre manie.
It can be added to thicken pretty much any sauce.
It melts into the sauce easily with whisking.
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What Can You Make with Veloute Sauce?
The beauty of all the mother sauces is that they are at your service for a myriad of variations.
Veloute is no exception.
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A very tasty dish indeed!
Reheat over low heat, whisking constantly, on the stovetop.
you’re able to also freeze in an airtight container for up to 3 months.
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Reheat from the frozen state, whisking constantly, over low heat.
Gradually whisk in the remaining 1 cup of stock, salt, and pepper.
Once the sauce reaches a low boil, keep whisking the sauce for 2 minutes.
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Use immediately or pour into a storage container.
Cool the sauce for 10 to 15 minutes before refrigerating or freezing, covered with a lid.
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