VELOUTE
Provided by Food Network
Time 22m
Yield 1 cup sauce
Number Of Ingredients 5
Steps:
- In a saucepan melt butter over low heat. Add flour and stir (using a wooden spoon). In a separate saucepan have hot stock over low to medium heat. While constantly whisking, gradually add hot stock to the roux (the butter and flour mixture). Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes. ***To basic finished veloute sauce, add 1 cup sauteed mushrooms, Tabasco, and 1/4 cup grated Parmesan. Toss with pasta. Garnish with parsley.
VELOUTE SAUCE
Provided by Food Network
Time 20m
Yield 2 cups
Number Of Ingredients 5
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 VELOUTé
Provided by Cynthia LeJeune Nobles
Categories Sauce Milk/Cream Simmer
Yield 2 cups
Number Of Ingredients 6
Steps:
- Pour stock into a saucepan, cover, and bring to a simmer. Heat pan drippings in the same skillet used to fry the chicken. Add flour to drippings and blend. Cook over medium heat, stirring constantly, for 1 to 2 minutes. Add stock to skillet; cook and stir until mixture thickens. Stir in cream, chicken base, and pepper. Simmer until desired consistency is reached. Strain into a serving bowl.
FISH VELOUTE (VELOUTE DE POISSON)
Steps:
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the stock, stirring rapidly with the whisk. When thickened and smooth, let simmer about 30 minutes, stirring often with the whisk.
- As the sauce cooks, globules or rivulets of butter will probably rise to the top. Skim off and discard this butter.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 184 milligrams, Sugar 0 grams, TransFat 0 grams
VELOUTE SAUCE
This sauce is as basic as the Bechamel. Be sure to use veal stock with veal, fish stock with fish, and poultry stock with poultry.
Provided by TishT
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Whisk the stock into the roux to get a smooth mix and add the mushrooms.
- Bring the sauce to a low simmering boil and cook for 10 minutes.
- Strain to remove the mushrooms, add nutmeg, season to taste and serve.
Nutrition Facts : Calories 5.5, Fat 0.1, Sodium 1.2, Carbohydrate 0.8, Fiber 0.2, Sugar 0.4, Protein 0.7
VELOUTE
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Melt the butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
- Pour in stock, whisking to incorporate fully, and bring to a boil. Reduce to a simmer and cook for 10 minutes, whisking fairly often, to cook out raw flour taste and thicken the liquid (it should reach the consistency of heavy cream).
SPAGHETTI WITH SEAFOOD VELOUTé
Treat someone special to this elegant meal for two, with gently poached oysters and other delicious seafood
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 14
Steps:
- Prepare all the seafood by first opening the oysters into a sieve over a bowl to catch the juices (see video technique). Trim and slice the salmon into 6 equal-size square chunks. If the scallops are large, cut them in half lengthways. Peel and devein the prawns if needed.
- Place the strained oyster juice and fish stock into a shallow saucepan and bring to a simmer. First add the salmon and poach for 1 min. Add the prawns and oysters (if using large ones) and poach for 1 min more. Add the scallops and poach for 1 min more, then add the oysters (if small) and simmer everything for a final min until just cooked.
- Carefully tip the fish and poaching liquid into a sieve over a large saucepan or bowl, keeping all the salmon chunks intact.
- Heat half the butter in the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft but not coloured, then pour in the alcohol and boil until reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 20-25 mins. Stir in the cream and, once more, reduce by half. Turn down to a gentle simmer and whisk in the rest of the butter.
- Gently add the seafood to the sauce, taking care not to break up the salmon. Simmer lightly until heated through, then add most of the herbs, squeeze over the lemon juice and set aside.
- Meanwhile, cook the spaghetti in plenty of boiling water until just done, about 3-4 mins, then drain well and add back to the pan with a drizzle of olive oil and the rest of the herbs. You are now ready to plate up.
- Use a roasting fork to twirl a neat bundle of spaghetti. Stand the bundle in the middle of a warm large pasta bowl. Alternate the salmon and seafood around the pasta. Spoon the sauce over the seafood, top the pasta with the chervil or parsley sprigs and serve immediately.
Nutrition Facts : Calories 1049 calories, Fat 73 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 63 grams protein, Sodium 3.8 milligram of sodium
VELOUTE SAUCE (ESCOFFIER'S RECIPE)
I was a little surprised not to see this version of Veloute posted here. According to "The Escoffier Cookbook" (the American edition of Guide Culinaire) Escoffier uses nutmeg and white pepper. Most of the recipes here either omit the nutmeg or use regular black pepper. Note that this recipe makes four quarts, so adjust as necessary. Also note that fish stock or chicken stock can be used to create two variations of the original recipe.
Provided by Da Huz
Categories Sauces
Time 2h5m
Yield 4 quarts, 4 serving(s)
Number Of Ingredients 7
Steps:
- First make a white roux: over low heat, melt the butter and whisk in the flour. Cook 2-4 minutes, just enough to eliminate the bitter taste of raw flour. Color should not be allowed to change at all. Adjust butter or flour if necessary.
- Combine four quarts of stock and the roux and whisk together until there are no lumps. Add mushrooms, salt, nutmeg, and white pepper. Whisk to combine and then simmer on low heat for 1.5 hours. Scoop off any scum that surfaces. Add some water if required to keep the sauce from getting too thick.
- Strain through a cheesecloth into another saucepan. Add the remaining stock and allow the sauce to cool. It should thicken a little as it cools.
Nutrition Facts : Calories 645.3, Fat 46.7, SaturatedFat 29.2, Cholesterol 121.9, Sodium 3176, Carbohydrate 49.7, Fiber 2, Sugar 0.8, Protein 8
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