MirepoixA blond roux loosened with clear stock and simmered until it is glossy. Tastes of whatever stock you made it with, which is the whole point.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Easy |
| Equipment | Saucepan, whisk, ladle, fine sieve |
- 25 g — butter
- 25 g — plain flour
- 550 ml — light chicken stock
- 40 g — button mushrooms
- 4 g — salt
- 1 pinch — white pepper
50 g roux : 550 ml stock
- Melt the butter, stir in the flour and cook it a little longer than you would for a Béchamel — four to five minutes, until it is the colour of straw and smells nutty. That is a blond roux.
- Let the roux cool for a minute, then whisk in the warm stock a ladle at a time. Add the mushroom trimmings.
- Bring it to a bare simmer and pull the pan half off the burner, so that it bubbles at one edge only. All the scum collects on the still side, where a spoon can lift it off. Skim every ten minutes for half an hour.
- When it coats the back of a spoon and a finger drawn through leaves a clean line, strain it and season. Velouté is finished pale, not brown — if it has taken colour the heat was too high.
Poached chicken and fish, blanquette, vol-au-vent, vegetable gratins. Add cream and egg yolk and it becomes Allemande; add cream alone and it is Suprême.
Sauces in this library built on Velouté
- Suprême: + double cream, lemon juice · − white pepper
- Allemande: + egg yolk, double cream, lemon juice · − button mushrooms, salt, white pepper
- Aurore: + tomato purée, double cream · − button mushrooms, salt, white pepper
- Bercy: + shallot, dry white wine, fish stock, butter, parsley · − light chicken stock, button mushrooms, salt, white pepper
- Poulette: + egg yolk, double cream, lemon juice, parsley · − white pepper
- Normande: + fish stock, dry white wine, egg yolk, double cream, lemon juice · − light chicken stock, white pepper
- Ravigote: + dry white wine, white wine vinegar, shallot, tarragon, chervil, parsley · − button mushrooms, white pepper
- White wine sauce: + fish stock, dry white wine, shallot, double cream, lemon juice · − light chicken stock, button mushrooms, white pepper
- One serving (1 of 4): butter 6.25 g, plain flour 6.25 g, light chicken stock 137.5 ml, button mushrooms 10 g, salt 1 g
- Double batch (8 servings): butter 50 g, plain flour 50 g, light chicken stock 1,100 ml, button mushrooms 80 g, salt 8 g
In the same library
- Espagnole — 150 min · Hard
- Béchamel — 30 min · Easy
- A clear stock is a skimmed stock — 15 min · Medium
- Roux: three colours, three jobs — 10 min · Easy
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 25