Mother Sauces Ep6 : How to Make Velouté Sauce using Modern (Forbidden?) ingredients…
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Velouté Sauce is basically reduced white stock that is then thickened with white Roux – a 1:1 mixture of butter and flour. The amount of Roux you need is 10% of the overall liquid weight, e.g. 50g are needed to thicken a pint of stock. This sauce is one of the five mother Sauces Series of french cuisine, along with sauce espagnole and sauce tomate and sauce hollandaise and sauce béchamel.
Big thanks to my man Nathan Myhrvold from Modernist Cuisine for inspiring to experiment even more ! Check out their amazing book collections here :
– Modernist Cuisine, The Art and Science of Cooking :
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Xanthan Gum is a very powerful thickener and should be used in extremely low proportions (starting at 0.05% ! ). From what I have read so far, the best way to use it would be to combine it first with carrageenan seaweed which unfortunately I did not have access to.
A quick note, instead of diluting Xanthan gum in oil, I did it in clarified butter which added a little richness and a bit more french vibes to my velouté sauce.
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Alex