whats the difference between a jus lie and a veloute?
A veloute is a thickened sauce- usually made of a chicken stock or white veal stock and can also be made from fish stock or shellfish or even vegetable stock. The stock is then thickened with a blonde roux and finished with cream.
A jus lie is usually made with brown veal stock and is finished and enriched with aromatics and reduced and thickened-classically arrowroot would be the choice of thickening agent due to its translucent nature.
More generally, veloute is one of the seven foundation or "mother" sauces of French cooking constructed as described above. From a veloute any number of classic sauces can be made by adding assorted ingredients (mushrooms shallots and white wine etc).
Think of jus lie, simply as "gravy". As described above, it is either brown stock...or simply the left over juices from cooking meat...that are lightly thickened with cornstarch (or arrow root). The distinct difference is that there is no roux used (butter and flour) and typically the jus lie/gravy is the sauce...not a base from which to make other sauces.
thanks guys, that settles it
Uh... not so fast. Velouté is made with blond roux and stock. If you add cream to it, you now have a Suprême. And there are five mother sauces; béchamel, velouté, espagnole, tomato, and hollandaise. Not seven.
Please enter a valid email address.
Well played. You deserve a cookie.
Staying toasty this season is as easy as breathing life into your fireplace
Crispy Coconut Kale with Roasted Salmon
Guides to Gifts for One & All
The Illustrated Biographies of 16 1/2 Desserts
Set Your Holiday Table
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.