Veal velouté sauce

A sophisticated, velvety sauce from French cuisine.
Total Time: 40 minutes
Course: Main course, Starter
Cuisine: French
Keyword: Bechamel sauce, French sauces, veal velouté, velouté, White sauce
Servings: 4
Calories: 225kcal

Ingredients
 

Liaison

  • 1 dl cream (optional)
  • 1 yolk

Instructions

  • Melt the butter in a medium saucepan over medium-high heat.
  • Add the flour to the melted butter and stir well. This forms the roux. Let the roux cook for about 2-3 minutes without discoloring.
  • While continuing to stir, slowly and gradually pour the veal stock into the pan. Make sure there are no lumps.
  • Bring the sauce to a boil and simmer over low heat for about 30 minutes, stirring frequently.
  • Strain the sauce through a fine sieve to achieve a smooth, velvety texture.
  • Mix the egg yolk and cream in a separate bowl.
  • Spoon some of the warm velouté sauce into the egg mixture and stir well. This will help temper the eggs and prevent them from solidifying immediately.
  • Slowly add the tempered egg mixture back into the pan with the sauce, stirring constantly.
  • Heat the sauce slowly over low heat, but do not let it boil. Keep stirring until the sauce thickens.
  • Season to taste with salt and pepper.

Nutrition Facts

Calories: 225kcal

  • For a thicker sauce, you can increase the amount of roux.
  • This sauce is the basis for many other French sauces and can be further modified with other ingredients such as mushrooms, herbs or wine.

Our recipes for white sauces

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