Veloute sauce is a savory combination of stock and roux. The creamy sauce can be served with chicken and other poultry dishes.
Start by heating butter in a pan. Add chopped shallots in it. Keep the flame low to avoid browning the shallots. After the shallot onion turns glassy, add some white wine and noilly prat to it. Continue cooking after adding some chicken or fish stock. Cook the sauces together until reduced well. Add some cream to the pan. If the pan is burnt or brown, shift the sauce to a clean pan before adding cream. Cook it until the sauce is thick enough. Strain off the shallots in the sauce to achieve a velvety thickness. Add some ice cold butter to the veloute sauce with salt and pepper and blend it. Your delicious sauce is ready.
Veloute Sauce | How to make veloute sauce? Mother sauce recipe | French sauce | Walter Trupp