No. 2. Velute Sauce Recipe

Velouté sauce is a classic French mother sauce that forms the base for many other delicious sauces. It has a rich and velvety texture, making it a perfect accompaniment to a wide range of dishes, from vegetables and poultry to meat and fish. In this recipe, we will be making a variation of Velouté sauce called No. 2 Velouté Sauce using white stock, pheasant or fowl trimmings, button mushrooms, cream, and a chopped shallot.

Fun Fact: The term "velouté" means "velvety" in French, which perfectly describes the smooth and silky texture of this sauce. It was first created in the kitchens of French culinary masters and has since become a staple in professional and home kitchens around the world.

Here is the recipe for No. 2 Velouté Sauce:

Ingredients:
- 2 cups of white stock (chicken or vegetable)
- 1 cup of button mushrooms, sliced
- 1 cup of pheasant or fowl trimmings
- 1 chopped shallot
- 1/2 cup of heavy cream
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- Salt and pepper to taste

Instructions:

1. In a saucepan, melt the butter over medium heat. Add the chopped shallot and cook until it becomes translucent and fragrant.

2. Add the pheasant or fowl trimmings to the pan and cook until they are browned on all sides. This step will help to enhance the flavor of the sauce.

3. Add the sliced button mushrooms to the pan and sauté them until they are soft and golden. This will add a lovely earthy flavor to the sauce.

4. Sprinkle the flour over the ingredients in the pan and stir well to combine. Cook for a few minutes to cook off the raw flour taste.

5. Gradually pour in the white stock, stirring constantly to avoid any lumps from forming. Continue stirring until the sauce thickens and coats the back of a spoon.

6. Reduce the heat to low and simmer the sauce for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.

7. Remove the sauce from the heat and strain it through a fine-mesh sieve to remove any solids. Press down on the solids with a spoon to extract as much flavor as possible.

8. Return the strained sauce to the saucepan and add the heavy cream. Stir well to combine and season with salt and pepper to taste.

9. Place the saucepan back on the stove and heat the sauce gently over low heat, stirring constantly, until it is heated through. Be careful not to let it boil or the cream may curdle.

10. Once heated, remove the saucepan from the heat and let the sauce cool slightly. It will thicken further as it cools.

Your No. 2 Velouté Sauce is now ready to be used in your favorite dishes! Its creamy and luscious texture will add a luxurious touch to any meal.

Similar recipe dishes that you can create using Velouté Sauce include:

1. Poulet à la Crème: This is a classic French dish that features tender chicken breasts smothered in a creamy Velouté sauce, flavored with herbs and served with rice or mashed potatoes.

2. Creamy Mushroom Risotto: Velouté sauce can be used as a base for a deliciously rich mushroom risotto. Sauté your favorite mushrooms in butter, add Arborio rice, and slowly incorporate Velouté sauce until the rice becomes creamy and tender.

3. Turkey Pot Pie: Velouté sauce can be used as a flavorful filling for a comforting turkey pot pie. Combine cooked turkey, vegetables, and Velouté sauce, top with puff pastry, and bake until golden and bubbly.

These are just a few examples of the versatility of Velouté sauce. Whether you use it as a stand-alone sauce or as a base for other recipes, it will undoubtedly elevate the flavors of your dishes and impress your guests with its velvety texture and incredible taste.

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