Fish velouté sauce
The Refined French Sauce for Fish DishesPrint Pin FB X Rate
- 1 Dl cream
- 1 egg yolk
- Melt the butter in a saucepan over medium 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 reduce the heat. Let it simmer gently for about 20 minutes, stirring frequently.
- Season with salt, white pepper.
- Strain the sauce to remove any lumps and serve warm.
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.
LiaisonYou can 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 sequence of actions is crucial for the best results. Here’s the general approach:
- First, strain the sauce. Before you add the liaison, you want to have a smooth and lump-free sauce. Therefore, strain the velouté sauce (or any other base) to remove any solid bits or lumps. This creates a silky texture.
- Temper the egg yolks. Before adding the liaison directly to the hot sauce, it’s a good idea to add some of the hot sauce to the egg mixture (temper) first. This ensures that the egg yolks gradually get used to the heat and do not solidify right away.
- Add the liaison to the sauce. After the egg yolks have been 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’ll want to heat the sauce slowly, but don’t let it boil. This prevents the eggs from solidifying and guarantees a smooth and creamy sauce.