Veloute Sauce by Vidal Simmons

25 09 2008

Veloute is considered to be the most important of all mother sauces.  The original Veloute is made out of white stock. 

Veloute sauce is made out of white stock made from veal, chicken or fish stock.  Veloute was introduced into English in the early nineteenth century.  Veloute is a french sauce, first made with white roux that is made  with butter and flour.

The experience of making this particular sauce taught me the fundalmentals of roux and stock making which will give me the expertise needed for the culinary field in the future.

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