Veloute Sauce (Escoffier’s Recipe)

May 09, 2023May 9, 20230 2

Veloute Sauce (Escoffier's Recipe) for your culinary delights

by The Chefin Sauce

Prep

10 min

Cook

45 min

Ready In

55 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

144

Sugar

Fat

12g

Veloute Sauce is a classic French sauce that was created by Auguste Escoffier, one of the most influential chefs of all time. It is a white sauce that is made from a roux (a mixture of butter and flour) and a light stock, such as veal or chicken. The sauce has a velvety texture and can be used in many different dishes, such as soups, stews, and pasta dishes. Escoffier's recipe also includes sliced mushrooms, which add a subtle earthy flavor to the sauce. Veloute Sauce is a staple in French cuisine and is sure to impress guests at your next dinner party.

Instructions

1.	Melt the butter in a saucepan over medium heat.
2.	Add the flour and whisk until smooth. Cook for 5-7 minutes, whisking constantly, until the mixture starts to turn golden brown.
3.	Slowly pour in the veal stock, whisking constantly to prevent lumps. Add in the sliced mushrooms.
4.	Season the sauce with salt, nutmeg, and white pepper. Reduce the heat and simmer the sauce for 30-45 minutes, stirring occasionally, until it thickens.
5.	Strain the sauce through a fine-mesh sieve or cheesecloth. Serve hot.

PROS

Veloute Sauce is a classic French sauce that can be used in many different dishes.

It has a rich and creamy texture that adds flavor and depth to any dish.

This recipe is easy to follow and will produce a velvety, smooth sauce that is perfect for any occasion.

CONS

This sauce is high in calories and fat.

It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

This sauce is not particularly healthy, but it can be enjoyed as an occasional treat in moderation.
The mushrooms in this recipe are a good source of antioxidants and have been linked to supporting immune function and reducing inflammation.

	8 ounces butter
	9 ounces flour
	5 quarts white veal stock , room-temperature ( use Basic White Stock )
	1/4 lb button mushroom , sliced
	1 ounce salt
	1 pinch ground nutmeg
	1 pinch white pepper