Ossobuco (peacebone) wrote in dragons_cook,

  • Mood:

Incidentally, Velouté Sauce

I'm in the process of making a pumpkin pie right now, so I've been browsing the community and drooling over the most recent few recipes. bardwnb mentioned making sauce from the crockpot chicken drippings, so I thought I'd share my favorite recipe for a chicken-based sauce.

This is a staple in my late grandmother's famous Chicken Tetrazzini. It's creamy and flavorful even when made with canned chicken stock, so I bet it's a hundred times as good with the juice from a crockpot chicken...

Velouté Sauce

2 tbsp butter
3 tbsp flour
1 cup hot chicken broth
1/3 cup cream
Salt to taste

Melt the butter in a saucepan over medium-low heat. Stir in the flour with a wire whisk, blending until smooth. Cook, stirring constantly, for two minutes. Add the chicken broth, continuing to stir as the sauce thickens. Bring to a boil, lower the heat, and cook two minutes more. Pour in the cream, taste, add salt, taste again, and heat thoroughly. Makes one and a half cups.

The name velouté is the adjectival form of the French word for "velvet." It is excellent on poultry or seafood, and is used as a base for many other sauces, including Allemande and Suprême.
Tags: broth, chicken, cream, sauce
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded