What is the history of veloute?
History of Velouté Sauce Velouté was one of the four original Mother Sauces as defined by chef Marie-Antoine Carême in the early 19th century. The sauce itself seems to pre-date Carême, and a version of it was included in François Pierre de la Varenne’s massively influential book, The French Cook in 1651.
Who invented veloute?
Origin of Veloute Sauce Velouté sauce was identified for the first time in the 19th century by Antonin Careme in his popular cookery book named “The Art of French Cooking.” The sauce was termed as the first mother sauce of French cuisine.
Where was veloute sauce invented?
France
Velouté sauce
| Type | Sauce |
|---|---|
| Place of origin | France |
| Main ingredients | Stock, roux |
| Cookbook: Velouté sauce Media: Velouté sauce |
How did veloute get its name?
“Velouté” comes from “velour,” the French word for velvet, and certainly sounds like a name meant to cover a wealth of possibilities. The sauce has many uses, one of the most known is delicious recipe called “a quart of chicken Velouté”.
Where is veloute sauce used?
Traditionally, sauce suprême is served with poached or steamed chicken, or other poultry dishes with delicate flavors. Try it in Chef Gordon Ramsay’s chicken suprême recipe. Fish. Fish velouté is used as a base for white wine sauce and normande sauce, all of which go well over a fillet of fish.
What is the history of Espagnole sauce?
Sauce espagnole is a basic brown sauce that originated in Spain in the late nineteenth century. It was later popularized by chef Auguste Escoffier and became one of the five French mother sauces we still use today. It is a brown roux, to which veal stock and tomatoes are added and simmered until reduced.
What is blonde sauce?
Veloute Sauce. Veloute sauce is a thinner, lighter white sauce than béchamel because it uses chicken or fish stock instead of milk or cream. It is often referred to as a “blonde sauce.” Ideally, the consistency of veloute should be thin enough to pour or a sauce that thinly coats the back of a spoon.
Where is veloute used?
How is a veloute sauce made?
This sauce is based on a veal stock Velouté with the addition of a few drops of lemon juice, cream, and egg yolks. After cooking a fish stock Velouté, add mushroom and oyster liquids along with cream and egg yolks. Lemon juice and white wine vinegar lend acidity to this Velouté, which can be served warm or cold.
When was Espagnole sauce created?
nineteenth century
Sauce espagnole is a basic brown sauce that originated in Spain in the late nineteenth century. It was later popularized by chef Auguste Escoffier and became one of the five French mother sauces we still use today. It is a brown roux, to which veal stock and tomatoes are added and simmered until reduced.
Where does the name Veloute sauce come from?
Whether or not La Varenne invented Velouté, re-imagined it with roux as the thickener, or classified several sauces under the name I have not yet discovered. “Velouté” comes from “velour,” the French word for velvet, and certainly sounds like a name meant to cover a wealth of possibilities.
Which is the best definition of the word Veloute?
Definition of velouté : a soup or sauce made of chicken, veal, or fish stock and cream and thickened with butter and flour Examples of velouté in a Sentence Recent Examples on the Web To assemble the lasagna, spread half the flour-milk mixture (called a veloute) in an even layer on the bottom of a 9-by-13-inch baking dish.
What foods can be served with Veloute sauce?
Sauce velouté often is served on poultry or seafood dishes and it is used as the base for other sauces. Sauces derived from a velouté sauce include: Gravy: usually made with meat and/or vegetable drippings instead of a separate stock, but follows the same principle
Is there a recipe for Veloute gravy?
The first thing I learned is that Velouté is seldom seen outside the kitchen. It’s a sauce you make to use as an ingredient in something else, usually another kind of sauce or in a soup, as I was making. And, just as there’s no one gravy recipe, there is no one Velouté recipe.