MirepoixChicken velouté reduced with cream until it is ivory and heavy. The most useful sauce in the book for anyone cooking poultry.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Medium |
| Equipment | Saucepan, fine sieve |
| Mother sauce | Velouté |
- 500 ml — light chicken stock
- 25 g — butter
- 25 g — plain flour
- 150 ml — double cream
- 50 g — button mushrooms
- 5 ml — lemon juice
- 4 g — salt
- Make a velouté with chicken stock and add the mushroom trimmings. Reduce it by a quarter.
- Add the cream in three additions, letting the sauce come back to a simmer between each. Added all at once, it dilutes faster than it reduces and you end up cooking it to death.
- Strain, correct with a few drops of lemon and a knob of cold butter swirled in off the heat.
Poached chicken, vol-au-vent, chicken pie, rice pilaf.
Compared with Velouté
- Added: double cream 150 ml, lemon juice 5 ml
- Not used: white pepper
- Different amount: light chicken stock 500 ml (Velouté: 550 ml), button mushrooms 50 g (Velouté: 40 g)
- Same amount: butter 25 g, plain flour 25 g, salt 4 g
Both recipes serve 4.
- One serving (1 of 4): light chicken stock 125 ml, butter 6.25 g, plain flour 6.25 g, double cream 37.5 ml, button mushrooms 12.5 g, lemon juice 1.25 ml, salt 1 g
- Double batch (8 servings): light chicken stock 1,000 ml, butter 50 g, plain flour 50 g, double cream 300 ml, button mushrooms 100 g, lemon juice 10 ml, salt 8 g
In the same library
- Mushroom velouté — 45 min · Easy
- Allemande — 40 min · Medium
- Aurore — 40 min · Easy
- Cream sauce — 20 min · Easy
- Mousseline — 22 min · Hard
- Normande — 40 min · Hard
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 108