So, what is a sauce exactly? In principle it is a liquid that is combined with some sort of thickening agent and flavourings. Each of the five mother sauces is made with a different liquid, and a different thickening agent — although three of the mother sauces are thickened with roux, in each case the roux is cooked for a different amount of time to produce a lighter or darker colour.
Roux is melted butter (or fat) and flour: melt butter in a pan until 'frothing', add an equal amount of plain flour and stir (using a whisk is the best method to prevent lumps) until a thick paste forms, cook at least until the raw flour taste is gone (it will start smelling biscuit-y).
A lot of chefs prefer to use clarified butter to make a roux as this has a higher burning point than butter. Clarified butter has all the milk solids and water removed so that only the pure fat remains:
As stated earlier on, Velouté is made with stock, which makes it an incredibly versatile sauce. The base is a blond roux so you need to make the roux and let is cook slightly longer than you would for a béchamel, about one to two minutes, until a light yellow (blond) colour before you add the stock of choice.
Velouté, unlike Béchamel, is not a finished sauce. In other words, a Velouté is not typically served as is but flavourings are added to create the finished product.
Ingredients:
Roux is melted butter (or fat) and flour: melt butter in a pan until 'frothing', add an equal amount of plain flour and stir (using a whisk is the best method to prevent lumps) until a thick paste forms, cook at least until the raw flour taste is gone (it will start smelling biscuit-y).
A lot of chefs prefer to use clarified butter to make a roux as this has a higher burning point than butter. Clarified butter has all the milk solids and water removed so that only the pure fat remains:
- Gently melt unsalted butter in a saucepan over low heat. As the butter melts, you'll see a layer of foam rising to the surface. The bubbles are the butter's water content boiling off, and the white residue is the milk solids separating out from the butterfat and water
- As the butter continues to simmer, use a ladle to skim the foam and milk solids from the surface of the liquefied butter. Note the clear, golden liquid underneath the foamy residue. This is different from the technique for making ghee, in which the milk solids are allowed to settle to the bottom and turn slightly brown
- Keep a separate bowl for the milk solids you skim off — it's fantastic on popcorn! You can also add the leftover milk solids to mashed potatoes or as a topping for vegetables. They're also be delicious over pancakes, waffles or French toast
- In a few minutes you'll have skimmed off most of the milk solids, leaving just the pure, yellow butterfat
Velouté, unlike Béchamel, is not a finished sauce. In other words, a Velouté is not typically served as is but flavourings are added to create the finished product.
- 2 tablespoons clarified butter
- 2 tablespoons plain flour
- 1440 millilitre chicken, veal or fish stock
- Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot
- In a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy but take care not to let the butter turn brown as this will affect the flavour
- With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste, the roux
- Heat the roux for another few minutes or so, until it has turned a light blond colour
- Slowly add the hot stock to the roux, whisking vigorously to make sure it's free of lumps
- Simmer the sauce for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan
- Some impurities (from the stock) might come to the top of the sauce but these can easily be removed with a spoon or ladle
- The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock until it's just thick enough to coat the back of a spoon
- Remove the sauce from the heat (for an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth) and keep the Velouté covered until you're ready to use it.
'Daughter' or secondary mother sauces
In a heavy-bottomed saucepan, gently heat 240 millilitre double cream to just below a simmer, making sure the cream does not boil. Cover and keep warm. Heat Chicken Velouté in a separate saucepan over medium-high heat. Bring to a boil, then turn the heat down to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a third. Stir the warm cream into the Velouté and bring it back to a simmer for just a moment. Stir in 1 tablespoon of butter, season to taste with salt and white pepper (and a dash of lemon juice). Strain through cheesecloth and serve right away.
Sauce Allemande (ideal with veal, poached chicken, vegetables and eggs)
In a heavy-bottomed saucepan, heat Veal Velouté over medium-high heat. Bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a third. In a stainless steel or glass bowl, beat together 120 millilitre double cream and 2 egg yolks until smooth (this is called a liaison). Slowly add about 240 millilitre of the hot Velouté into the liaison, whisking constantly so that the egg yolks don't scramble from the heat. Now gradually whisk the warm liaison back into the Velouté. Bring the sauce back to a gentle simmer for just a moment, but don't let it boil. Season to taste with salt, white pepper and lemon juice. Strain and serve right away.
In a heavy-bottomed saucepan, gently heat 120 millilitre double cream to just below a simmer, but don't let it boil. Cover and keep warm. In a separate saucepan, simmer 120 millilitre white wine until it has reduced by half. Add Fish Velouté to the wine, bring to a boil, then lower the heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a third. Stir the warm cream into the Velouté and bring it back to a simmer for just a moment. Stir in 1 tablespoon butter, season to taste with salt and white pepper and a dash of lemon juice. Strain through cheesecloth and serve right away.
The following recipes are all based on the six sauces above and the recipes will all state which one of them can (or needs to) be used.
Sauce Normande (for fish and seafood dishes)
In a heavy-bottomed saucepan, melt 1 tablespoon butter and fry 240 gram mushrooms until soft, about 5 minutes. Add Fish Velouté and 120 millilitre fish stock to the mushrooms. Bring to a boil, then lower the heat to a simmer and reduce by about a third. In a stainless steel or glass bowl, beat together 240 millilitre cream and 4 egg yolks until smooth (liaison). Slowly add about a third of the hot Velouté into the liaison, whisking constantly so that the egg yolks don't scramble from the heat. Now gradually whisk the warm liaison back into the Velouté. Bring the sauce back to a gentle simmer for just a moment, but don't let it boil. Strain, swirl in two tablespoons butter and serve right away.
The following recipes are all based on the six sauces above and the recipes will all state which one of them can (or needs to) be used.
In a heavy-bottomed saucepan, melt 1 tablespoon butter and fry 240 gram mushrooms until soft, about 5 minutes. Add Fish Velouté and 120 millilitre fish stock to the mushrooms. Bring to a boil, then lower the heat to a simmer and reduce by about a third. In a stainless steel or glass bowl, beat together 240 millilitre cream and 4 egg yolks until smooth (liaison). Slowly add about a third of the hot Velouté into the liaison, whisking constantly so that the egg yolks don't scramble from the heat. Now gradually whisk the warm liaison back into the Velouté. Bring the sauce back to a gentle simmer for just a moment, but don't let it boil. Strain, swirl in two tablespoons butter and serve right away.
Sauce Bercy (for fish and seafood dishes)
In a heavy-bottomed saucepan, combine 60 millilitre white wine and 2 tablespoons chopped shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by a little more than half. Add 475 millilitre Fish Velouté, then lower the heat to a simmer and reduce for about 5 minutes. Stir in 1 tablespoon butter and 1 tablespoon chopped parsley. Season to taste with lemon juice and serve right away.
Hungarian Sauce (perfect with pan fried chicken)
In a heavy-bottomed saucepan, heat 1 tablespoon butter over medium heat until it's frothy. Add 60 gram chopped onions and 1 tablespoon paprika and fry until soft, about 5 minutes. Add 120 millilitre white wine, bring to a boil and cook until the liquid has reduced by half. Add Chicken or Veal Velouté, return to a boil, then lower the heat to a simmer and reduce for about 10 additional minutes. Strain and serve right away.
Mushroom Sauce (with chicken, poultry and veal)
In a heavy-bottomed saucepan, heat 2 tablespoons butter over medium heat until it's frothy. Stir in 1 tablespoon lemon juice, then add 240 gram mushrooms and fry until soft, about 5 minutes. Stir in Allemande or Suprême Sauce. Bring to a simmer, cook for another 5 minutes and serve right away.
In a heavy-bottomed saucepan, heat 1 tablespoon butter over medium heat until it's frothy. Add 60 gram chopped onions and 1 tablespoon paprika and fry until soft, about 5 minutes. Add 120 millilitre white wine, bring to a boil and cook until the liquid has reduced by half. Add Chicken or Veal Velouté, return to a boil, then lower the heat to a simmer and reduce for about 10 additional minutes. Strain and serve right away.
In a heavy-bottomed saucepan, heat 2 tablespoons butter over medium heat until it's frothy. Stir in 1 tablespoon lemon juice, then add 240 gram mushrooms and fry until soft, about 5 minutes. Stir in Allemande or Suprême Sauce. Bring to a simmer, cook for another 5 minutes and serve right away.
Aurora Sauce (for eggs, vegetables and pasta dishes)
In a heavy-bottomed saucepan, heat Allemande or Suprême Sauce. Stir in 240 gram tomato purée, simmer for another minute and serve right away.
Sauce Poulette (chicken and poultry dishes)
In a heavy-bottomed saucepan, heat 1 tablespoon butter over medium heat until it's frothy. Add 500 gram mushrooms and fry until soft, about 5 minutes. Add Allemande Sauce to the mushrooms. Bring to a simmer and cook for about 10 minutes. Stir in 2 tablespoons chopped parsley, season to taste with (about 2 tablespoons) lemon juice and serve right away.
Shrimp Sauce (fish and seafood, especially shellfish)
Herb Seafood Sauce (fish and seafood)
In a heavy-bottomed saucepan, bring White Wine Sauce to a simmer. Stir in 2 tablespoons each of fresh chopped parsley, chives and tarragon and serve right away.
Eleven more sauces to add to your repertoire. There are many more variations, for instance a Mexican Velouté based on Sauce Suprême with added chillies that is used for Chicken Chimichangas (an absolute must-try dish if you like spice), and you will be able to make more up as you go along.
In a heavy-bottomed saucepan, bring White Wine Sauce to a simmer. Stir in 120 gram shrimp butter and ¼ teaspoon cayenne and cook for another minute. Add 120 gram cooked shrimp and stir until it is just heated through. Serve right away.
Herb Seafood Sauce (fish and seafood)
In a heavy-bottomed saucepan, bring White Wine Sauce to a simmer. Stir in 2 tablespoons each of fresh chopped parsley, chives and tarragon and serve right away.
Eleven more sauces to add to your repertoire. There are many more variations, for instance a Mexican Velouté based on Sauce Suprême with added chillies that is used for Chicken Chimichangas (an absolute must-try dish if you like spice), and you will be able to make more up as you go along.
Tomorrow I will post the third mother sauce, so stay tuned and, most importantly
Enjoy
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