The Derivatives of Veloute Sauce

 

Velouté sauce is a classic French sauce made from a roux (a mixture of flour and butter) combined with a light stock, such as chicken, veal, or fish. It has a smooth and velvety texture and serves as a versatile base for many other sauces. Here are a few popular derivatives of Velouté sauce:

 

1. Allemande Sauce: Allemande sauce is a derivative of Velouté sauce that incorporates egg yolks and cream. The egg yolks and cream are whisked into the Velouté sauce, adding richness and a creamy texture. Allemande sauce is often used with roasted meats, poached fish, or as a base for other creamy sauces.

 

2. Suprême Sauce: Suprême sauce is a derivative of Velouté sauce that includes the addition of cream, butter, and lemon juice. The cream and butter enrich the sauce, while the lemon juice adds a subtle tanginess. Suprême sauce is commonly paired with poultry, such as chicken or turkey.

 

3. Poulette Sauce: Poulette sauce is made by combining Velouté sauce with egg yolks, cream, and chopped herbs such as parsley, chives, or tarragon. The addition of the herbs gives the sauce a fresh and aromatic flavour. Poulette sauce is often served with poached or grilled poultry.

 

4. Mushroom Sauce: Mushroom sauce is created by adding sautéed or cooked mushrooms to Velouté sauce. The mushrooms lend their earthy flavours to the sauce, creating a rich and flavourful accompaniment. Mushroom sauce is commonly served with roasted meats, grilled vegetables, or pasta dishes.

 

5. Vin Blanc Sauce: Vin Blanc sauce, also known as white wine sauce, is made by adding white wine, shallots, and sometimes cream to Velouté sauce. The white wine and shallots contribute a subtle acidity and depth of flavour. Vin Blanc sauce is often served with fish, seafood, or poultry dishes.

 

These are just a few examples of the derivatives of Velouté sauce. Each variation adds its own unique twist and flavour profile to the base sauce, making it suitable for a wide range of dishes. Velouté sauce itself is a versatile foundation that can be customized and adapted according to personal preferences and culinary creations.