Veloute Sauce-The True, White Mother Sauce

Velvety; smooth, Veloute the true "mother sauce" is now the second most commonly used of all the Mother Sauces. Many a famous restaurant and chef owe their success to Veloute sauces

Veloute sauce is also called sauce Blanche Grasse, fat white sauce, or rich white sauce. Because, Veloute is considered by many chefs to be the true mother sauce and Béchamel only a much  shorter lived derivative or variation any of the above sauces listed for béchamel may also be produced using only a good Veloute sauce.

                                    Pale roux

                                    White stock- veal, chicken, fish, or vegetable

Bouquet-garni- parsley, onion, celery, carrot

                                    Mushroom peel may also be used.

1. Add bouquet-garni and mushroom peeling, if available, to white stock, bring just to a boil, and simmer until stock has a very good flavour.

2. Strain stock and slowly add it to roux. Cook and finish sauce.

3. Pour into jar and refrigerate- to be used as the base for other sauces, in cream soups, on chicken, fish, shellfish, and on vegetables.

4. For 1 cup of:

Thin Sauce- for some soups

1 Tbsp.                                    fat

1 Tbsp.                                    flour

Medium Sauce- for gravies, sauces, creamed and scalloped dishes.

2 Tbsp.                                    fat

2 Tbsp.                                    flour

Thick Sauce-for cutlets, croquettes, and soufflés

4 Tbsp.                                    fat

4 Tbsp.                                    flour