Veloute sauce is a white sauce in French cuisine made with chicken stock and a mixture of lightly roasted light flour and butter. This white and light sauce, which is especially preferred as an accompaniment to baked chicken and fish dishes, is also very simple to make. Enjoy your meal!
Separate 4 glasses of boiled and drained chicken broth and heat it. (You can prepare the same recipe with fish broth for fish dishes)
Take 4 tablespoons of butter in a deep saucepan and melt it. Add flour and fry until fragrant and foamy. Add the chicken broth to the roasted flour little by little and whisk continuously with a wire whisk.
Cook your sauce on low heat until it gets the consistency of boza. Add salt and black pepper (white pepper).
If the thickened sauce is mixed with a spoon and sticks to the back of the spoon when you remove it, and it does not come together when you scratch the back of the spoon with your finger, it means that it has taken the right consistency.
Note: If you have prepared the roux and chicken broth separately, heat the chicken broth to the boiling point without bubbling. You can continue to whisk a glass of roux and add it to the chicken broth to obtain the same sauce. Bon Appetit!
Keep in mind: You can click on each ingredient to find other recipes that use that ingredient.
Chicken Broth:
Chicken broth, rich in collagen, supports joint health, enhances skin elasticity, and strengthens the intestinal barrier, improving digestion. Amino acids like glycine and proline support the immune system and help reduce inflammation. It also contains beneficial components for cartilage structure. Especially during colds and flu, it contributes to body recovery. It pairs perfectly with rice, noodles, various vegetables, and lemon.
Flour:
Flour is a fundamental foodstuff obtained by grinding grains. It provides our body with a long-lasting energy source, especially through complex carbohydrates. Varieties like whole wheat flour, thanks to their high fiber content, support digestive health, provide a feeling of fullness, and help stabilize blood sugar levels. It also contains essential B vitamins (especially B1, B3, B9) and important minerals such as iron and magnesium, which are crucial for nervous system functions, energy production, and blood formation. It is versatile in the kitchen; forming the base for baked goods like bread and pastries when combined with milk, eggs, and yeast, while also being used to thicken sauces or create harmonious flavors with vegetables.
Butter:
Butter is a rich, flavorful fat derived from milk. It contains fat-soluble vitamins like A, D, E, and K2, along with healthy fatty acids, serving as an energy source. It's easily digestible. Butter enhances the taste of meals and rice dishes, is spread on bread, or used in sauces. It's indispensable for breakfast tables and various recipes.
White Pepper:
White pepper is a spice obtained by removing the outer shell of mature black peppercorns, resulting in a more delicate yet pungent aroma. It has digestive-supporting and carminative properties, stimulating the secretion of stomach enzymes. Thanks to the piperine it contains, it can exhibit anti-inflammatory and antioxidant effects. It also plays a role in increasing nutrient absorption. It pairs perfectly with white meats (chicken, fish), cream sauces, potato dishes, and light-colored soups. It is also known to relieve stomach discomforts and soothe respiratory passages.
Fine Salt:
Fine salt is crucial for maintaining the body's vital electrolyte balance, playing a key role in nerve transmission and muscle functions. It supports cellular hydration and contributes to stomach acid production, aiding nutrient absorption. Consumed in moderation, it's essential for sustaining overall bodily functions. As a fundamental seasoning in almost all cuisines, it deepens the flavor of dishes from vegetables to meats, soups to salads, and enhances the aroma of other spices. It pairs wonderfully with black pepper, oregano, and garlic.
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