Unlock the secret to modern, restaurant-quality French sauces with this game-changing Velouté recipe! In the final episode of our French Sauces Basics series, we leave the old-fashioned flour-and-butter roux behind to create a sauce that is incredibly light, silky, and naturally gluten-free. Learn the reduction technique to build deep flavor.
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▶ TIMESTAMPS
0:00 – Welcome: The Final Episode of French Sauces Basics!
1:00 – The Components of a Modern Velouté
1:23 – The Core Technique: Reduction Explained
2:58 – Step 1: Sweating the Shallots
3:44 – Step 2: Reducing the Wine & Vermouth
4:17 – Step 3: Adding & Reducing the Fish Stock
5:01 – Adding Saffron for Infusion
6:20 – Step 4: Adding Cream & The Final Reduction
6:53 – Achieving the Perfect “Nappé” Consistency
7:15 – Straining the Sauce for a Silky Finish
8:06 – Finishing Touches: Adding Tomato & Seasoning
9:26 – How to Perfectly Poach the Fish Fillet
10:14 – Plating Your Restaurant-Quality Dish
11:17 – The Final Tasting
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9 Comments
I love this! Thank you whole heartedly for sharing
I think this would be beautiful as a starter for Christmas Day ❤
Always good things comes from you. Excellent sauce.
Lovely and simple!
I'm assuming heavy cream was used ??
All about the sauce – with a sopping baguette . TY
Hi 👋, That looks very delicious 😋, I am saving this recipe, to give my self a treat at Christmas, 🎅, thank you 🙏 for sharing your recipe, From the Correze at the Moulin ,
I love this. Of course I'm old enough that I learned to make velouté with flour but I'm really excited to have a gluten free option for some guests. Nice series on the sauces, btw.
Would you have rice ie as a side? Maybe even put the rice under the fish and pour the sauce on top of both? This looks so good! Thanks for sharing