Veloute' (White Flavoured Sauces)

WHITE SAUCE (Base of all Veloute' Sauces)

500 MILLILITRES

Ingredients

Margarine                                                                 50 g

Flour                                                                        50 g

Milk                                                                         500 ml

Onion (studded with cloves)                                      25 g

Salt

Pepper

Method

  1. Make a white roux with the margarine and flour and allow to cool slightly.
  2. Place the onion in the milk and bring to the boil then remove the onion.
  3. Gradually add the boiling milk to the roux, stirring continuously.
  4. Simmer for thirty minutes.  Adjust the seasoning, pass through a fine strainer and cover with a lid or cartouche.

 

WHITE WINE SAUCE (Base for Fish Veloute' Sauces)

500 MILLILITRES

Ingredients

Fish veloute                                                             500 ml

Fish glaze                                                                 25 ml

White wine                                                               50 ml

Fish stock                                                                100 ml

Butter                                                                       100 g

Fresh double cream                                                  100 ml

Salt

Pepper

Method

  1. Put the fish stock, white wine and fish glaze into a saucepan and reduce to an essence.
  2. Add the veloute and the cream, reboil and reduce to a coating consistency.  Remove from the heat and allow to cool slightly.
  3. Stir in the butter gradually, pass through muslin and adjust the seasoning.  Do not reboil.

Note:  If the sauce is to be used for glazing, add a two egg yolks sabayon prior to Stage 3.  This sauce is served with fish dishes.

 

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