Roux and Velute sauce: cooking recipes

Veloute sauce

Veloute sauce or Veloute, depending on your preference, is the base for many sauces. It, like the sauce Béchamel and Espanol, is made on the basis of Roux sauce.

There is also Alemande sauce, which in turn is prepared on the basis of Veloute sauce. Since the base includes broth, veloute can be chicken, beef or fish and even vegetable.

 Classic Roux sauce recipe

This is a simple sauce, or rather a thickener, but you simply can’t do without it. As I. I. Lazerson says: “This is a base of bases!” If I may say so. Of course, it can be made on the basis of vegetable oils, but with butter it will be more correct and much tastier.

There is one rule: the weight of flour should be equal to the weight of butter. So, let’s begin.

Composition:

  • Wheat flour – 2 tbsp. l.
  • Butter – 2 tbsp. l.

How to do:

Heat the oil in a thick-bottomed saucepan.
Heat the oil in a thick-bottomed saucepan.
First of all, prepare the Roux sauce, achieve the color you want.
Without letting it burn, we begin to stir in the flour.

The sauce is ready!

This is classic Roux. If you need a more pronounced taste, fry the flour until a nutty smell appears. You can also adjust the color of further Roux-based sauces by frying the flour more strongly.

Veloute sauce

The classic recipe does not imply the presence of flavoring additives, except for the taste of the broth in which it is made. Therefore, the ingredients are very simple.

We will need:

  • Wheat flour – 1 tbsp. l.
  • Butter – 1 tbsp. l.
  • Broth (to your taste) – 400 ml

How to cook:

First of all, prepare the Roux sauce, achieve the color you want.
First of all, prepare the Roux sauce, achieve the color you want.
Pour in the broth and start stirring with a whisk over low heat, bringing the sauce to the desired thickness.
Pour in the broth and start stirring with a whisk over low heat, bringing the sauce to the desired thickness.
Veloute is ready!
Veloute is ready!

We advise you not to pour all the broth at once, but add it in portions. This way you will understand what consistency suits you and get your “velvet” texture. sauce. This is exactly how velouté is translated, velvety.

Mushroom Veloute with Demi-glace sauce

 

We present to your attention a non-classic Veloute with mushrooms based on sauce Demi-glace. Let’s take demi-glace on the contrary, classic beef.

We will need:

  • Wheat flour – 2 tbsp. l.
  • Butter – 2 tbsp. l.
  • Demiglas – 1 tbsp. l. (40 g)
  • Water – 400 ml
  • Champignons – 100 gr. (2-3 pcs.)
  • Garlic – 1 clove
  • Vegetable oil – 1 tbsp. l.

Cooking process:

Chop the champignons into thin slices, peel the garlic and crush it with a knife.
Chop the champignons into thin slices, peel the garlic and crush it with a knife.
Heat the oil in a frying pan and begin to fry the mushrooms along with a clove of garlic over high heat.
Heat the oil in a frying pan and begin to fry the mushrooms along with a clove of garlic over high heat.
After the golden crust appears, pour in water and add demi-glace, bring to a boil, stirring.
After the golden crust appears, pour in water and add demi-glace, bring to a boil, stirring.
Pour into a blender and beat into a single mass.
Pour into a blender and beat into a single mass.
Making Ru
Making Ru
Gradually add our mushroom sauce into it, stirring constantly.
Gradually add our mushroom sauce into it, stirring constantly.
If necessary, add salt and pepper and you're done!
If necessary, add salt and pepper and you’re done!

Of course, Demiglace can be easily replaced with beef broth. It will also be very tasty, it goes well with meat! Add it to spaghetti, pancakes, porridge, you won’t regret it. And what kind of mushroom puree soups are made based on this sauce, you will lick your fingers!

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