Veloute is essentially chicken gravy.
It’s like how you make a Bechamel, but with a light stock instead of milk.
The usual veloute’s are Chicken, Veal, and Fish.
Add simmering stock to the light roux. Stir until the roux is dissolved and then let it simmer for a while until the sauce easily coats the back of a spoon.
Variations:
Sauce Vin Blanc
Reduce some white wine to about half its volume. Add Veloute’ Sauce and simmer until it coats the spoon again. Add in a bit of cream and butter. Season with S&P.
Sauce Supreme
Reduce you Veloute a bit, then add in some heavy cream and butter. Stir it smooth and season with S&P and lemon juice.
Note: when adding lemon juice do it just a little at a time and keep stirring, otherwise the sauce will curdle. If some curdling does occur, just strain the sauce.
Sauce Normandy
To a Fish Veloute, add some chopped mushrooms and the liquor from some oysters, clam juice, or fish stock.
Reduce by a third.
Mix egg yolks and heavy cream and add to the sauce.
Strain and finish with butter.
