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    You are in: Home / Recipes / Veloute Sauce (Escoffier's Recipe)
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    Veloute Sauce (Escoffier's Recipe)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    5 mins

    2 hrs

    Da Huz's Note:

    I was a little surprised not to see this version of Veloute posted here. According to "The Escoffier Cookbook" (the American edition of Guide Culinaire) Escoffier uses nutmeg and white pepper. Most of the recipes here either omit the nutmeg or use regular black pepper. Note that this recipe makes four quarts, so adjust as necessary. Also note that fish stock or chicken stock can be used to create two variations of the original recipe.

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    Ingredients:

    Serves: 4

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      First make a white roux: over low heat, melt the butter and whisk in the flour. Cook 2-4 minutes, just enough to eliminate the bitter taste of raw flour. Color should not be allowed to change at all. Adjust butter or flour if necessary.
    2. 2
      Combine four quarts of stock and the roux and whisk together until there are no lumps. Add mushrooms, salt, nutmeg, and white pepper. Whisk to combine and then simmer on low heat for 1.5 hours. Scoop off any scum that surfaces. Add some water if required to keep the sauce from getting too thick.
    3. 3
      Strain through a cheesecloth into another saucepan. Add the remaining stock and allow the sauce to cool. It should thicken a little as it cools.

    Ratings & Reviews:

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    Nutritional Facts for Veloute Sauce (Escoffier's Recipe)

    Serving Size: 1 (156 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 645.3
     
    Calories from Fat 420
    65%
    Total Fat 46.7 g
    71%
    Saturated Fat 29.2 g
    146%
    Cholesterol 121.9 mg
    40%
    Sodium 3175.9 mg
    132%
    Total Carbohydrate 49.6 g
    16%
    Dietary Fiber 2.0 g
    8%
    Sugars 0.7 g
    3%
    Protein 7.9 g
    15%

    The following items or measurements are not included:

    veal stock

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