Servings: 4
Calories: 160kcal
Ingredients
- 120 g plain roux (ratio 60gr butter – 60gr flour)
- 1 l fish broth
- salt (to taste)
- pepper (to taste)
Liaison
- 1 dl cream
- 1 yolk
Instructions
- Melt the butter in a pan over medium-high heat.
- Add the flour and stir constantly with a wooden spoon or whisk for about 3-4 minutes, without browning, to form a roux.
- Gradually add the fish stock, stirring constantly to avoid lumps.
- Bring the sauce to a boil, then lower the heat. Simmer gently for about 20 minutes, stirring frequently.
- Season to taste with salt, white pepper.
- Strain the sauce to remove any lumps and serve hot.
Nutrition Facts
Calories: 160kcal
Vélouwablief?
Velouté is a French word meaning “velvety.” In the culinary world, it refers to one of the five basic sauces of French cuisine. The sauce gets this name because of its soft, velvety texture.Liaison
You may choose to add a liaison to a velouté sauce. A “liaison” is a traditional technique used to thicken and enrich sauces. It is a mixture of egg yolks and cream. When making a sauce with a liaison, the order of operations is crucial for best results. Here is the general approach:- First, strain the sauce. Before adding the liaison, you want the sauce to be smooth and lump-free. Therefore, strain the velouté sauce (or any other base) to remove any solid bits or lumps. This will ensure a silky smooth texture.
- Temper the egg yolks. Before adding the liaison directly to the hot sauce, it is a good idea to add some of the hot sauce to the egg mixture first (tempering). This allows the egg yolks to gradually get used to the heat and not solidify immediately.
- Add the liaison to the sauce. After the egg yolks are tempered, you can slowly pour the mixture back into the pan with the sauce while stirring constantly.
- Heat the sauce gently. After adding the liaison, you want to heat the sauce slowly, but don’t let it boil. This prevents the eggs from congealing and guarantees a smooth and creamy sauce.
