This is the 2nd Mother sauces in French!
Velouté!
It is used a lot in making gravies (Not only the 3rd sauce espagnole), Chicken pot pies/ Different sauces around the world and more!
Velouté is Roux PLUS Chicken Stock/Or veal
My understanding is they use a lot of white stock in here! But that doesn’t mean you can use the dark stock.(Doesn’t matter , try everything!)
Also Velouté has 3 daughters!
WHITE WINE SAUCE/OR NORMANDY
ALLEMANDE
SUPREME
This daughters are easy to make once you know how to make the Velouté
cuz, you only going to add one or 2 things to make it the daughter!
So yeah
1)Melt butter
2) Flour
3) Cook till blonde (longer than the normal I showed you)
4)Add liquid (chicken stock)
5)Know your desired consistency
6)Simmer on low for 10 to 20 minutes
Boom velouté!
Right now focus on this, because this is going to be the base of the sauces I am going to show you in the future!
Thanks for watching!!
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Have a great day!
#documentarycooking #velouté #sauces