Veloute Sauce, or Blond Sauce is a variation of Bechamel or White Sauce using stock or broth instead of milk or cream. – jughandle
What You Will Need:
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1/4 tsp kosher salt
- 1 dash black pepper freshly ground
- 1 cup Stock - Use chicken, beef, fish or vegetable stock or broth
- Melt the butter in a small, heavy saucepan over low heat.
- Whisk the flour into the melted butter. You are making a roux.
- Add the salt and freshly ground black pepper.
- Cook over low heat, stirring, for at least 2 minutes to minimize the "raw flour" taste.
- Slowly add 1 cup of stock or broth, stirring constantly.
- Continue cooking slowly until smooth and thickened.
- There you have it. Velouté Sauce To make it more interesting check out the variations.
Use only 1 tablespoon of butter and 1 tablespoon of flour. Medium Veloute Sauce:
Use 3 tablespoons of butter and 3 tablespoons of flour. Standard Veloute Sauce:
Add the Broth or Stock to the medium Veloute sauce recipe along with 1 small onion studded with 3 cloves, a bay leaf, and a grating of nutmeg.
Add more flavor by seasoning with celery salt, nutmeg, a teaspoon of lemon juice, onion juice, or sherry, or a few tablespoons of chopped chives or parsley. Heavy Veloute Sauce:
Use 4 tablespoons of butter and 4 tablespoons of flour. Cheese Sauce for Vegetables:
Add 1/2 to 1 cup of shredded cheese to the sauce as soon as you take it off the burner. Stir until the cheese has melted. Use this version in a casserole, drizzle it over vegetables, or toss it with pasta or rice.