Fish velouté sauce

Fish velouté sauce

The Refined French Sauce for Fish Dishes
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Gang: Main course, Starter
Cuisine: French
Keyword: French sauces, velouté, Visvelouté, White sauce
Totale Tijd: 30 minutes
Porties: 4
Calorieën: 160kcal

Ingrediënten

  • 120 Gr White roux ratio 60gr butter – 60gr flour
  • 1 l Fish broth
  • salt to taste
  • pepper to taste

Liaison

Werkwijze

  • 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.

Voeding

Calories: 160kcal

Notities

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 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Our recipes for white sauces

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