Name: Master French Velouté Sauce: Easy Classic Mother Sauce Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 50 grams Unsalted Butter (For making the roux); 50 grams All-Purpose Flour (For making the roux); 500 milliliters Chicken, Veal, or Fish Stock (warm) (Use a good quality, clear stock appropriate for your dish. The description mentions poultry, veal or fish stock.); to taste Salt; to taste White Pepper

Learn to make Velouté sauce, one of the five French 'mother sauces,' as codified by Auguste Escoffier. Unlike heavier sauces of its era, Velouté offers a delicate and light consistency thanks to a blond roux combined with a poultry, veal, or fish stock. Its name reflects its smooth, velvety texture. This video guides you through the simple steps to create this essential culinary base.

Unsalted Butter

All-Purpose Flour

Chicken, Veal, or Fish Stock (warm)

Salt

White Pepper

Blond Roux in the Making

Adding Stock to Roux

Velouté Sauce Simmering

Smooth, Finished Velouté Sauce

Master French Velouté Sauce: Easy Classic Mother Sauce Recipe

למדו להכין רוטב ולוטה, אחד מחמשת 'רוטבי האם' הצרפתיים, כפי שקודד על ידי אוגוסט אסקופייה. בניגוד לרטבים כבדים יותר מתקופתו, ולוטה מציע עקביות עדינה וקלילה בזכות רו רטרונד בלונדיני המשולב עם ציר עוף, עגל או דגים. שמו משקף את מרקמו החלק והקטיפתי. סרטון זה מנחה אתכם בשלבים הפשוטים ליצירת בסיס קולינרי חיוני זה.

חמאה ללא מלח

קמח לבן

ציר עוף, עגל או דגים (חם)

מלח

פלפל לבן

רו בלונדיני בהכנה

הוספת ציר לרו

רוטב ולוטה מתבשל

רוטב ולוטה חלק ומוכן

רוטב ולוטה צרפתי קלאסי: מתכון קל לאחד מרוטבי האם

La sauce velouté, l’une des 5 sauces mères de la cuisine française, a...

La sauce velouté, l’une des 5 sauces mères de la cuisine française, a été codifiée par Auguste Escoffier au début du XXᵉ siècle. Contrairement aux sauces lourdes de l’époque, faites avec des roux bruns, le velouté apporte finesse et légèreté grâce à un roux blond lié à un fond de volaille, de veau ou de poisson. Son nom vient de sa texture douce et soyeuse, semblable au velours 👉✨ #cuisinefrançaise #Escoffier #Gastronomie #swisschef #sauces

RecipesStudio

Master French Velouté Sauce: Easy Classic Mother Sauce Recipe

Recipe Information

Ingredients

Unsalted Butter
(For making the roux)

All-Purpose Flour
(For making the roux)

Chicken, Veal, or Fish Stock (warm)
(Use a good quality, clear stock appropriate for your dish. The description mentions poultry, veal or fish stock.)

Salt

White Pepper

Servings: 4

Instructions

Melt the butter in a heavy-bottomed saucepan over medium heat. Once melted, add the all-purpose flour.
Preview
1m
Preview
Melt the butter in a heavy-bottomed saucepan over medium heat. Once melted, add the all-purpose flour.
1m

Whisk constantly for 2-3 minutes to cook the flour, creating a blond roux. Do not let it brown too much.
Preview
3m
Preview
Whisk constantly for 2-3 minutes to cook the flour, creating a blond roux. Do not let it brown too much.
3m

For an extra smooth finish, pass the Velouté through a fine-mesh sieve. Season with salt and white pepper to taste.
Preview
2m
Preview
For an extra smooth finish, pass the Velouté through a fine-mesh sieve. Season with salt and white pepper to taste.
2m

🍽️More Recipes

Master French Velouté Sauce: Easy Classic Mother Sauce Recipe

Recipe Information

Ingredients

Unsalted Butter(For making the roux)

All-Purpose Flour(For making the roux)

Chicken, Veal, or Fish Stock (warm)(Use a good quality, clear stock appropriate for your dish. The description mentions poultry, veal or fish stock.)

Salt

White Pepper

Servings: 4

Instructions

Melt the butter in a heavy-bottomed saucepan over medium heat. Once melted, add the all-purpose flour.Preview1mPreviewMelt the butter in a heavy-bottomed saucepan over medium heat. Once melted, add the all-purpose flour.1m

Whisk constantly for 2-3 minutes to cook the flour, creating a blond roux. Do not let it brown too much.Preview3mPreviewWhisk constantly for 2-3 minutes to cook the flour, creating a blond roux. Do not let it brown too much.3m

For an extra smooth finish, pass the Velouté through a fine-mesh sieve. Season with salt and white pepper to taste.Preview2mPreviewFor an extra smooth finish, pass the Velouté through a fine-mesh sieve. Season with salt and white pepper to taste.2m

🍽️More Recipes

Unsalted Butter
(For making the roux)

All-Purpose Flour
(For making the roux)

Chicken, Veal, or Fish Stock (warm)
(Use a good quality, clear stock appropriate for your dish. The description mentions poultry, veal or fish stock.)

Melt the butter in a heavy-bottomed saucepan over medium heat. Once melted, add the all-purpose flour.
Preview
1m
Preview
Melt the butter in a heavy-bottomed saucepan over medium heat. Once melted, add the all-purpose flour.
1m

Whisk constantly for 2-3 minutes to cook the flour, creating a blond roux. Do not let it brown too much.
Preview
3m
Preview
Whisk constantly for 2-3 minutes to cook the flour, creating a blond roux. Do not let it brown too much.
3m

For an extra smooth finish, pass the Velouté through a fine-mesh sieve. Season with salt and white pepper to taste.
Preview
2m
Preview
For an extra smooth finish, pass the Velouté through a fine-mesh sieve. Season with salt and white pepper to taste.
2m