All questions

What is velouté

asked by Batty about 3 years ago
5 answers 1149 views
9a61d3c7 2821 4579 8601 c61c43d1c19f  img 0472
added about 3 years ago

It's a roux (butter, flour that are cooked) thickened with stock.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 3 years ago

As opposed to a béchamel, which is prepared with milk rather than stock, be it vegetable, chicken, or beef.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

to be a stickler about it, its stock that is thickened with roux not the other way around. and really it doesn't need to be stock it can be any sort of base thickened with roux

0e5c2b73 3f18 46e4 95c9 cbc8af359f65  sadie crop
Diana B

Diana B is a trusted home cook.

added about 3 years ago

You might find this posting of interest: http://food52.com/hotline...

51d6debe 8184 4f26 9614 c25e2aa571c3  p3200173
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 3 years ago

Per the above comments veloute is (as is bechamel) a mother sauce; in other words you keep building on it. If it breaks "mount" it with more butter. Why do sauces in restaurants taste better than the ones you looked up on the internet? In a real restaurant they use tons of butter and buckets of salt.