Name: Fish velouté sauce
Total time: 30 min
Cuisine: French
Ingredients: 120 g white roux (ratio: 60 g butter to 60 g flour); 1 l fish stock; salt (to taste); pepper (to taste); 1 dl cream; 1 egg yolk

Method

Get cooking

Melt the butter in a pan over a medium heat.
Add the flour and stir constantly with a wooden spoon or whisk for about 3–4 minutes without letting it brown, to form a roux.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Gradually add the fish stock, stirring constantly to prevent lumps.
Bring to the boil, then reduce the heat and simmer gently for about 20 minutes, stirring regularly.
Season with salt and white pepper.
Strain to remove any lumps and serve hot.

Background

Velou-what? Velouté is a French word meaning ‘velvety’. In cooking, it refers to one of the five mother sauces of French cuisine. The sauce gets its name from its smooth, velvety texture. Liaison You 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 order of the steps is crucial for the best result. Here is the general approach: Strain the sauce first. Before adding the liaison, you want a smooth sauce without lumps. Strain the velouté sauce, or any other base, to remove any solid pieces or lumps. This gives it a silky texture. Temper the egg yolks. Before adding the liaison directly to the hot sauce, it is a good idea to add a little of the hot sauce to the egg mixture first (tempering). This allows the egg yolks to adjust gradually to the heat without setting immediately. Add the liaison to the sauce. Once the egg yolks have been tempered, you can slowly pour the mixture back into the pan of sauce, stirring constantly. Heat the sauce gently. After adding the liaison, warm the sauce slowly but do not let it boil. This prevents the eggs from setting and ensures a smooth, creamy sauce. Our white sauce recipes [wpupg-grid id="wittesauzen"]