Page 8 - ClubLife Weekly 072922

CHEF'S CORNER

V E L O U T É

Ingredients

2 1/2 cups chicken stock, more as
needed
1 ounce butter (about 2 tablespoons)
1 ounce all-purpose flour (about 3
tablespoons)

Directions

1. Bring the chicken stock to a simmer in a medium saucepan.
Lower the heat to keep the stock hot.
2. In a separate heavy-bottomed saucepan, melt the butter Notes
over medium heat until it becomes frothy. Take care not to
let it turn brown. Browning the butter will yield a darker
sauce. Recently we covered
3. With a wooden spoon, stir the flour into the melted butter a Bechamel, one of the five
little bit at a time, until it is fully incorporated. mother sauces of French
4. This is the roux, continue to cook the roux for 3-5 min or until cuisine. Today we are
it has turned a light blond color. This helps cook off the raw going to learn about
flour flavor. another mother sauce
5. Using a wire whisk, slowly add the hot chicken stock to the called Velouté. Velouté is
roux, whisking vigorously to make sure it's free of lumps. a combination of a light
6. Keep whisking while adding the stock.
stock and roux.
7. Simmer, reducing the heat as needed, for about 15 minutes
Roux is the combination
or until the total volume has reduced by about one-third,
of equal parts butter and
stirring frequently to make sure the sauce doesn't scorch at
flour cooked to combine
the bottom of the pan or form lumps while cooking.
into a paste that is used
8. Use a ladle to skim off any solids or impurities that might
to thicken sauces. The
rise to the surface.
darker the roux, the less
9. Once the sauce is thick enough to coat the back of a spoon,
thickening power it has.
remove it from the heat and strain it through a fine sieve.
10. The sauce can be used as is or it can be transformed into
any number of sauces. It Is also is a good base for soups.

Executive Chef

Harold Ramos