{"id":402,"date":"2022-04-16T14:58:54","date_gmt":"2022-04-16T14:58:54","guid":{"rendered":"http:\/\/local.brightercooking\/?p=402"},"modified":"2022-04-22T06:00:17","modified_gmt":"2022-04-22T10:00:17","slug":"veloute-sauce","status":"publish","type":"post","link":"http:\/\/local.brightercooking\/veloute-sauce\/","title":{"rendered":"Velout\u00e9 Sauce, the Velvet in the Kitchen"},"content":{"rendered":"\n<p>Velout\u00e9 sauce is another one of the five mother sauces in the French cuisine alongside\u00a0<a href=\"http:\/\/local.brightercooking\/hollandaise-sauce-explained\/\">hollandaise<\/a>,\u00a0<a href=\"http:\/\/local.brightercooking\/espagnole-sauce\/\">Espagnole<\/a>,\u00a0<a href=\"http:\/\/local.brightercooking\/tomato-explained\/\">tomato sauce<\/a>, and\u00a0b\u00e9chamel\u00a0sauces. The name comes from the French velour which means velvet.<\/p>\n\n\n\n<p>This sauce is made from a roux of&nbsp;butter&nbsp;and flour in equal amounts of mass then white stock chicken or fish&nbsp;stock&nbsp;is added to the mix.<\/p>\n\n\n\n<p>This <a href=\"http:\/\/local.brightercooking\/tag\/sauces\">sauce<\/a> is prepared in a similar manner to b\u00e9chamel sauce. It is usually served with white meats such as <a href=\"http:\/\/local.brightercooking\/fish-highly-nutritious-source-food\/\">fish<\/a>, <a href=\"http:\/\/local.brightercooking\/tag\/sea-foods\">seafood<\/a>, and poultry.<\/p>\n\n\n\n<p>As a base for other sauces, velout\u00e9 sauce is used to derive several other sauces and is rarely used without further alterations using other ingredients. These other ingredients usually give the variations of velout\u00e9 their names.<\/p>\n\n\n\n<p>Other popular sauces derived from velout\u00e9 include allemande sauce, made with a few drops of <a href=\"http:\/\/local.brightercooking\/lemon-fruit-explained\/\">lemon<\/a> <a href=\"http:\/\/local.brightercooking\/tag\/juices\">juice<\/a>, egg yolks, and cream. Hungarian has\u00a0<a href=\"http:\/\/local.brightercooking\/onions-explained\/\">onion<\/a>,\u00a0paprika, and white\u00a0wine\u00a0added to the ingredients. Poulette includes\u00a0mushrooms,\u00a0<a href=\"http:\/\/local.brightercooking\/parsley-explained\/\">parsley<\/a>, and\u00a0lemon\u00a0while supr\u00eame sauce includes mushroom liquor and cream and Venetian sauce has\u00a0<a href=\"http:\/\/local.brightercooking\/tarragon\/\">tarragon<\/a>,\u00a0<a href=\"http:\/\/local.brightercooking\/shallot-explained\/\">shallots<\/a>, and\u00a0<a href=\"http:\/\/local.brightercooking\/chervil-explained\/\">chervil<\/a>. This is by no means an exhaustive list of derived sauces.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Velout\u00e9 sauce is another one of the five mother sauces in the French cuisine alongside\u00a0hollandaise,\u00a0Espagnole,\u00a0tomato sauce, and\u00a0b\u00e9chamel\u00a0sauces. The name comes from the French velour which means velvet. This sauce is made from a roux of&nbsp;butter&nbsp;and &hellip; <\/p>\n","protected":false},"author":2,"featured_media":997,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[88],"tags":[89,117,100,108],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Velout\u00e9 Sauce, the Most Velvet Dish in the Kitchen<\/title>\n<meta name=\"description\" content=\"Velout\u00e9 Sauce is one of the five mother sauces in French cuisine made of unbrowned roux butter and the white stock of fish or poultry bones\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/local.brightercooking\/veloute-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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