Veloute is one of the five so-called mother sauces of the culinary arts, and while it can be made with veal stock or fish stock, it's usually made with chicken stock.
Chicken veloute sauce.
Photo c Danilo Alfaro
Chicken veloute sauce.
Photo c Danilo Alfaro
The veloute itself is not traditionally served as-is, but rather, it's the starting point for other sauces. Chicken veloute, for example, is the basis for the traditional Supreme sauce, as well as the classic Mushroom sauce, the Aurora sauce and many others.
Still, there's no reason you couldn't simply season a chicken veloute with salt and pepper and serve it much as you would a basic gravy — which, after all, is nothing but a veloute sauce made with the pan drippings from a roasted bird.
Here's the chicken veloute recipe. And here are a few related items:
- Supreme Sauce Recipe
- Mushroom Sauce Recipe
- Aurora Sauce Recipe
- How to Make Roux
- Veal Stock Recipe
- Fish Stock Recipe
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