The Easiest of the Top 5 French Sauces - Velouté Velvet

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After yesterday's introduction of Hollandaise, the most difficult of the five mother sauces, today we are going to introduce the last of the five mother sauces, and the easiest one, Velouté, which is French for velvet, meaning velvety, smooth, and very similar to Béchamel. Velouté is very similar to Béchamel, and all you need is flour, butter, and stock, so let's learn how to make it:

Ingredients: 50 grams of anhydrous butter (see my previous post for how to make it: /p/b3c3b61ad5af), 50 grams of flour, and 1 liter of stock (chicken bone broth, beef bone broth, fish bone broth, or vegetable broth is all good, try to use a light-coloured or white broth). Light-colored or white stock)

1, 50 grams of butter and 50 grams of flour to make Roux (please refer to my previous article on Roux: /p/37690392d2bf ). Melt the butter first.

2. Once all the butter is melted, turn off the heat and add the flour and stir well to make the Roux.

3. Bring the chicken broth to a boil, add the Roux and stir well to make the Roux, and then cook on low heat for about 30 minutes. If you wish it to be thicker, you can cook it for more time. This is how we make our Velouté.

Now that we've covered all the five mother sauces, have you realized that they're not that hard to make? Simply make a roux with equal parts butter and flour, add fresh stock or milk, cook to thicken, and season with herbs and spices to create a distinctive, layered French broth. I'll be introducing more sauces derived from the five mother sauces later, so stay tuned.

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