Lemon Veloute Sauce Food

VELOUTE SAUCE

Steps:

• In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.

CHICKEN STOCK BASED SAUCES

Steps:

• In a small saucepan over medium high heat melt butter. Whisk in flour and cook mixture whisking constantly until mixture boils. Add chicken stock, continuing to whisk, until chicken stock boils and sauce is emulsified, about 4 minutes. Add salt and pepper. Serve over hot chicken, potatoes.
• Yield: approximately 1 cup
• To hot Veloute sauce add mushrooms and cook, whisking, over medium heat, until mushrooms release moisture. Add heavy cream and heat to a boil. Season to taste. Serve with poached chicken.
• Yield: approximately 1-1/2 cups
• Make shallot butter: To softened butter add shallots and lemon juice. Mix thoroughly. Chill until cold, preferably overnight.
• To hot Veloute sauce over medium high heat, whisking constantly, add cream, cook until simmering. Add chervil, parsley, tarragon, chives. Whisk in the cold shallot butter, 1 tablespoon at a time until sauce is thickened, glossy. Serve with grilled or roasted chicken.
• Yield: approximately 1-1/2 cups

VELOUTE SAUCE

Steps:

• Warm stock in a heavy-based saucepan over medium heat.
• Melt butter in another pan. Stir in flour and cook about 3 minutes or so until bubbly. Gradually ass warmed stock, whisking constantly. Cook, uncovered, at a slow simmer for about 50 minutes to one hour, stirring occasionally, until reduced by one-third.
• Skim any foam that may have arisen to the top during cooking. Strain through cheesecloth or a fine sieve. Keep hot in a top double boiler until ready to use. Adjust seasoning to taste.
• Serve over broiled chicken or lightly cooked vegetables.