Veal Veloute Sauce
Yield ; 20 oz.
2 C. Veal Stock
1 pc. Bay Leaf
2 Sprigs of Fresh Thyme
Salt & White Pepper, To Taste
Blond Roux, As Needed
In a saucepan heat the veal stock until simmering, add a little roux and wisk it together, add the remaining seasonings and bring to a simmer. Let simmer at least 20 minutes.
Add roux until the sauce has a medium thick consistency and can easily coat a spoon.
Strain the sauce through a chinoise strainer. This strainer will make the sauce smooth. Taste and adjust seasonings with salt and pepper. Cover the sauce and keep hot on a double boiler until need or cool off and refrigerate.
Chefs Note: This sauce is used to make many different brown sauces for all kinds of meats (Wild Mushroom Sauce, Herb Sauce, Green Peppercorn Sauce). This sauce is similar to a gravy but smoother and more attractive on most foods.
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