How to make a Classic Veloute Sauce

[robertgg1980]

Which variety of potato was used to record this?

[devinmat]

Lashbear you are very wrong the milk fats make it like a fing soup

[devinmat]

Give the Chef a break ass long as i'm not eating where he cooks

[MasterBenji118]

Chef. Clarifying the butter means taking the milk fat off of it, not melting the butter. Tow different words.

[socraticproblem86]

Chef Gerard,

 What are the culinary uses to Veloute?

[Az1111000]

Clarified butter allows for more consistent results when you are cooking. It is easy to do in fairly large quantities but not in small quantities, as the layers of water, butterfat, and milk solids are not easily discernable in small amounts. Just heat unsalted butter, in a small pot, as you want depth to the liquid. Skim off the milk solids which are the scummy parts on top. Them carefully ladle off the clarified butter out of the middle, being carefull not to get the water on the bottom.

[Az1111000]

He's right though, veloute is the base for many, many dishes. But to make veloute, you need to learn to make stocks. Now type in roasted veal stock, roasted beef stock, roasted chicken stock, roasted veg. stock. Come on, you've come this far why not learn what you need to do it right. Veloute is a medium or blonde sauce. Roasting the base is key to its creation. You can use the sauce itself or you can use it to create soups.

[Az1111000]

way too stiff

[SuperOlds88]

nice job there Escoffier. Change the name of the video to "How to make wallpaper paste"

[lmno456]

In the book Sauces by Peterson, he also uses the term "clarify" in the same manner as the chef in this video. To "clarify" meaning solely to separate the milk solids but not to remove them, being slightly different that "clarified butter" as most of the critics of this video are using it.

Lastly, you don't use mirepoix for veloute. Only butter, flour, and stock, and perhaps salt and pepper.

[notagrommet]

how old school can you get, i didnt think anyone actually used classic veloute method anymore. hes also talking about it as if it were a demi glaze you dont add veloute to things you add things to veloute to change the sauce

[lashbear]

Just to clarify (Pardon the pun) - you don't use clarified butter for Velouté normally, as the butter solids and salt add to the flavour of the dish.

also, adding hot stock will make the thickening process much quicker.

[raven53051]

How embarrassing lol

[fandbmgr2012]

That's not clarified butter. Also you need to strain the veloute through a china cap or a chinois . Also you need to make a white mirepoix. Also, a veloute can be made with either chicken, veal, or beef, or fish bones. Where is this guys restaurant? I want to avoid it.

[LionofdiSouth]

this is a perfect example....of what not to do, first of all you didnt clarify any butter second veloute calls for blond roux which you didnt accomplish

[senorchipotle]

aren't you supposed to cook the roux for a bit?

[boozled29]

Oh ... btw you need to strain this sauce too!

[Mattiasthesecond]

@boozled29 all sauces except emulsion sauced are strained, no need to put it in dont you think ;)

[boozled29]

First of all, I don't know how he calls himself a chef, when any good chef knows that you are going to get a grey sauce if you use a metal whisk to make Veloute. To top it off he just used whole stick butter. NOT clarified. He is italian making a classic french sauce. Wow....Love to know what restaurant he works at so I don't go and get food poisoning or lockjaw from the metal in my Grey sauce....yuk

[kaosmonger73]

I add white mirepoix to my veloute sauce :)

[elderlyjr]

@kaosmonger73 Amen to that! How about a sachet of herbs and spices...anyone?

[6skittles999]

LoL get it riiqqht honey,..

[bbqguy44]

you didn't clarify the butter.. al you did was melt it.

[pdagres]

@bbqguy44 could someone show me a link for a video with the correct clarification process please?

[landis69]

@pdagres Just slowly melt the butter and it will seperate into clarified butter and milk solids. pour off the translucent clarified butter and leave behind the white solids.

[pdagres]

@landis69 thanks very much

[robzombay72]

A veloute is made with a blonde roux

[wdgeo]

ps you have to add stock for it to be a veloute. This is the basis for beef or chicken GRAVY and also often used to finish-up pan sauces.

[wdgeo]

0:52 Clarified?? Don't you just mean "melted"?

Might want to check your chef's dictionary for the term "clarified", chef.

[MrAsetianStorm]

lol true.

[Litledevil5]

@wdgeo clarified butter is not just plain melted.

[wdgeo]

@Litledevil5 My point exactly. Up to the .50 mark he is just melting bits of butter and when it's all melted he says "that's just about all clarified now" .

He obviously has no idea what clarified butter (called Ghee in Indian cooking) actually is.

[pitbull314]

A roux needs to cook for at least five minutes. What is this idiot doing?

[DbaBro1]

thats what i said i just cooked this today and i had to cook it for a while then i added the stock slowly

[Pinklex03]

depends on the roux

[kucamanga]

Props to this vid, coming from a culinary student.

Le Cordon Bleu Miramar

[robzombay72]

This video is not correct, but I guess thats what you get at Le Cordon Diploma Mill. lol

JWU North Miami # 1

[doesgo]

@robzombay72

uh, i go to LCB...i agree with all the shit hes doin wrong here...

he does NOT represent us. but he IS a moron.

[doesgo]

@robzombay72

uh, i go to LCB...i agree with all the stuff hes doin wrong here...

he does NOT represent us. but he IS a moron

[ELGQZ]

Freedom fries bitch!!

[reefrunner9]

Been doing a roux like this by assimilating available ingredients in my country setting. White or Red wine adds color or a bit of sass, not for everyone but certainly with any of us Americanos with a dash of French ancestry. I am a Gringo composed or Welsh, German (Saxony), and a wee bit of French Chromosomes. I cook to eat, red sauce, and now I know my white sauce is really Veloute' Groovy. Bon Appetite y'all and keep the foul language in your own kitchen or galley,,,,arggggggh!

[robzombay72]

Whatever

[chi854]

why would you say fuck the french when you are commenting on a video about preparing french food?

first of all if you are cooking french food you must

FOLLOW DIRECTION's SPECIFICLY FOR THE FRENCH DISH

OR ITS NOT FRENCH IT WOULD THEN BE FRENCH STYLE OR FRENCH INSPIRED

the person was specifying the correct way to make the dish

so i say to you that i am american and you MattG125 can fuck off because you probly do not know a fucking thing about french cuisine. You ignorant peice of shit

[saggysack89]

Escoffier would be so upset! veloute is a mother sauce used as the base of many small sauces, fish, beef or poultry. firstly..that is not what clariefied butter is. you need to skim the milk solids from the melted butter to clarify. also cook your roux for a good 5-7 minutes as starch needs to reach 200 degrees to gelatinize and reach full thickening potential. dont use a whisk for the roux! ive seen many a secnd degree burn using one in the kitchen. Happy cooking folks!

[eensha6242001]

you are so right!

[Fredsayzthis1]

ok so you use two different utensils to make something as simple as a veloute. Hope your Dishwashers get paid well.... you know it all fuckbag.

[eensha6242001]

you called me a fuckbag because i told somebody they were right like 11 months ago. Now Who's the fuckbag? asshole

[ferreally]

yea, a lot of these youtube so called chefs dont used cl butter, hahah

[in2food]

I love it when he says "ok now the butter is clarified" and it's just melted, not clarified.

[MattG125]

F-CK the french. this guy can probably out cook you blindfolded.

[teflonmagnet]

Vel-oo-tay sauce..not valooty