How to make a Classic Veloute Sauce

Chef Umberto shows you how to make Veloute, a classic French mother sauce that is the basis of many other sauces and dishes. Gourmet cooking made easy only at www.EveryonesItalian .com

Category:

Howto & Style

Tags:

• Easy
• french
• italian
• cooking
• butter
• flour
• chicken
• beef
• stock
• thickening
• consistency

[bbqguy44]

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

[wdgeo]

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

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

[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.