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A comprehensive guide to mastering Velouté sauce derivatives. We will take you on a journey through the world of velouté sauce and its derivatives.
In this guide, we will share with you everything you need to know about Velouté sauce. Also, the 5 derivatives that we use often.
TABLE OF CONTENTS
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The basic recipe for Velouté sauce is simple yet elegant. It consists of a blonde roux (a mixture of flour and fat usually butter) and a white stock, usually chicken or fish.
The blonde roux is achieved by cooking out the flour and butter until the flour goes a blonde color. The hot stock is slowly whisked into the roux.
The Velouté is then covered with parchment or baking paper and simmered. This can be up to 45 minutes. The result is a creamy and velvety mother sauce that can be used as a base for many other sauces.
Velouté sauce derivatives have many uses. From chicken to seafood and everything in between, this guide will teach you how to create the perfect Velouté sauce derivative for any dish.
Want to add a touch of luxury to your dinner party? Try making a Normandy sauce to complete your seafood dish.
Want to create a chicken dish with a rich and flavorful sauce? Our chicken suprême sauce is the perfect option.
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Mastering The Basics Creating The Perfect Velouté Sauce Derivatives
The key to creating perfect Velouté sauce derivatives is balance. When making Velouté sauce the roux can’t be too dry or the sauce will be lumpy. Use equal amounts of flour and butter.
The hot white stock must be combined in the right proportions to create a creamy and velvety sauce. That is not too thick or too thin.
Our guide will help you to achieve this balance. And create a sauce that is perfect for just about any dish.
We are going to cover 5 Velouté sauce derivatives. Their recipes, flavor profiles, and suggested protein matches.
Chefs Pro Tip — These tips will help you create perfect Velouté sauce derivatives.
- Simmering When making a Velouté derivative sauce it is important that you don’t have the sauce on a rolling boil. This is because it can catch and burn to give the sauce a bitter burnt flavor.
- Over-Reducing Be mindful about over-reducing the sauce. This can cause it to split or break. Where the fat or butter separates from the sauce creating an oily looking and unpleasant tasting sauce.
- Cartouche When simmering the Velouté it is a good idea to cover the sauce with a paper cartouche. This is where a piece of parchment or baking paper is placed over the sauce. This does two things, stops a skin from forming and stops any hot splatters.
- Cooling When it comes to cooling any of the Velouté sauce derivatives, it’s crucial to protect them from developing a thick skin.
Covering the surface of the sauce with a cartouche or plastic wrap is an effective way to prevent the formation of thick skin.
This skin, if left unchecked, has the potential to create lumps when reheating or mixing the sauce. Compromising the velvety texture and overall quality of the
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1. Chicken Suprême Sauce
Chicken Suprême sauce is an excellent way to add another flavor dimension to any dish. Suprême sauce is made by heating chicken Velouté and heavy cream. Then whisking in cold butter and a squeeze of lemon juice.
The velvety texture and creamy buttery flavor make it a perfect accompaniment to chicken, and pork, and even as a base for soup.
The careful balance of these ingredients is what elevates one of the simplest Velouté sauce derivatives. It transforms into a versatile sauce.
The term “suprême” is a French culinary term that refers to a specific cut of chicken. Which is the breast with the skin and the first wing joint attached. The suprême cut is known for its tenderness and presentation, making it a popular choice for chefs.
Suprême Sauce Variations: You can replace the white chicken stock with fish stock to create a fish Suprême sauce. This can then be used for seafood and fish dishes. It is also a great base for a hearty seafood chowder.
Once the sauce is complete, you can add your own personal touch. You can add fresh herbs like thyme, rosemary, and sage. This will give the sauce a fragrant, herbaceously earthy flavor.
If you are making fish Suprême sauce add some chopped fresh dill. This will give the sauce a beautiful anise flavor.
Chicken Suprême sauce has its versatility. You can use it as a base for other sauces, even soups and stews to create a rich and flavorful broth. It’s also perfect for roasted chicken, roasted pork, or baked ham, and even as a base sauce for pasta dishes.
One of the most common Velouté sauce derivatives is chicken Suprême sauce. This is a classic French sauce that is perfect for your next roast chicken meal. Experiment with adding fresh herbs or other flavors to create a chicken Suprême sauce that is uniquely your own.
Chicken Suprême Sauce Recipe
Ingredients
- 1 cup of Heavy cream.
- 2 cups of Chicken Velouté.
- 1 tablespoon of cold butter.
- Splash of fresh lemon juice.
- Sea salt and white pepper to taste.
Method
- In a saucepan, add the cream and chicken Velouté. slowly bring to a simmer over low heat until it reduces by 1/3. About 10-15 minutes.
- Remove from the heat and whisk in the cold butter.
- Add a squeeze of fresh lemon juice from half a lemon.
- Season with sea salt and white pepper to taste.
- Serve immediately.
2. Albuféra Sauce
Albuféra sauce (pronounced al-ba-fade-da), is also known as an ivory sauce. This is one of the original Velouté sauce derivatives. Technically it is a sister sauce to chicken Suprême sauce.
Albuféra sauce is made by mixing and heating chicken Suprême sauce and Demi-glace together. This will create a meaty flavored ivory-white tinted sauce.
You can give it a glossy shine by whisking in 1-2 tablespoons of cold butter. Do this away from the heat, so it doesn’t split.
This is a sauce we use quite often as the flavors lend well to a variety of chicken and pork dishes. It also is traditionally served with lamb or calf sweetbread.
Albufêra Sauce Variations: You can make the sauce with 2 cups of Demi-glace and ¼ cup of chicken Suprême sauce if you’re doing a roast chicken dish.
The meaty flavor of the Demi-glace and the subtle chicken flavor work well with a roast whole chicken and roasted pork shoulder or loin.
You can also add freshly chopped, chives, or thinly sliced spring onions to the sauce. This will give it an aromatic underlying flavor.
Albuféra sauce is a versatile sauce with meaty beef and chicken flavors. Made from two derivative sauces combined together. The flavors are subtle yet complex complementing chicken and pork.
Albuféra Sauce Recipe
Ingredients
- 2 cups of Chicken Suprême sauce.
- ¼ cup of Demi-glace.
Method
- In a saucepan, add the chicken Suprême sauce and Demi-glace. Slowly bring to a simmer over low heat.
- Serve immediately.
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3. Shrimp Sauce
Shrimp sauce is a classic French sauce. It is typically made with shrimp butter and has shrimp or lobster added to it. Shrimp sauce is a popular choice for seafood and fish dishes.
This is not to be confused with the popular mayonnaise based shrimp sauce used in shrimp cocktails. This is a very different sauce.
To create the perfect shrimp sauce, you’ll want to start with a quality Velouté sauce. The key to a flavorful and rich sauce is using fresh, plump shrimp, and unsalted butter. Attention to detail, and watch the sauce so it doesn’t catch or burn.
- Shrimp Sauce Variations: To make a more complex shrimp sauce, you can start by making a shrimp stock.
Simply simmer for 20-30 minutes shrimp shells and heads in water with aromatics like onions, garlic, and fresh herbs to extract maximum flavor.
This stock can then be used as the base for your Velouté, resulting in a richer and more intense flavored sauce.
- Shrimp Butter Replacing shrimp butter with lobster or rock lobster (crayfish) butter is a great alternative.
Although shrimp butter is delicious, using lobster butter will add a refined flavor to the sauce that only lobster can provide. However, keep in mind that lobsters are generally more expensive than shrimp.
- Herbs and Spices The addition of herbs like dill or fennel. Or you can even spice it up with a pinch of saffron, smoked paprika, or even cayenne pepper for a bit of heat.
- Shrimp To prevent overcooking the shrimp, add them to the sauce away from the heat and simply heat them through. Overcooked shrimp can turn rubbery and tough.
Shrimp sauce is an intensely flavorful sauce that is versatile and pairs well with a variety of dishes. Seared fish like Atlantic cod, Bass, or John Dory are all good options.
Whether you are wanting a sauce to complement your seafood dishes. Or add a burst of flavor to your pasta, shrimp sauce is a perfect choice.
Overall, shrimp sauce is a delicious and versatile sauce. With a little creativity and experimentation. You can make a shrimp sauce that is uniquely your own. A great sauce to have in your culinary repertoire.
Shrimp Sauce Recipe
Ingredients
- 2 cups of Fish Velouté.
- 1 cup of Heavy cream.
- 56.6g (2oz) Shrimp butter.
- 56.6g (2oz) Cooked peeled shrimp.
- Sea salt and white pepper to taste.
Method
- In a saucepan, add the cream and fish Velouté. slowly bring to a simmer over low heat until it reduces by 1/3. About 10-15 minutes.
- Remove from the heat and whisk in the cold shrimp butter.
- Add the cooked peeled shrimp.
- Season with sea salt and white pepper to taste.
- Serve immediately.
4. Hungarian Sauce
Hungarian sauce, also known as paprika sauce, is one of the original Velouté sauce derivatives. This sauce is made by reducing white wine with paprika, onions, and fresh herbs. Then mixing it with chicken or fish Velouté. The sauce should have a subtle shade of pink.
Hungarian sauce pairs well with a variety of dishes. Including roasted meats like lamb, chicken, and pork. Also, it complements potatoes, add some Hungarian sauce to your mashed potatoes, and trust us it’s amazing.
When cooking this old-school sauce for an authentic flavor. Opt for Hungarian paprika or Spanish smoked paprika. These paprika varieties boast a distinctive taste that will enhance the overall flavor of the sauce, creating a harmonious balance of flavors.
- Hungarian Sauce Variations: You can whisk a tablespoon of sour cream into the finished sauce or squeeze a couple of drops of lemon juice to give it a refreshing kick.
- White Wine When adding the wine it is important to reduce it. This will intensify the flavor and remove the alcohol and wine aftertaste.
Hungarian sauce (paprika sauce) is a versatile and flavorful addition to poultry, pork, and lamb dishes. With a balance of sweet smokey paprika, fruitiness from the wine, and savory flavors, will impress any food lover.
There is a bit more to making Hungarian sauce. However, it is worth it the flavors are delicious. I encourage you to experiment with different types of paprika and white wine. The possibilities are endless!
Hungarian Sauce Recipe
Ingredients
- 1 tablespoon of Unsalted butter.
- 2 tablespoons of Finely chopped onions.
- 1 teaspoon of Smoked or sweet paprika.
- ½ cup of White wine (Chardonnay, Sauvignon Blanc, or Pinot Gris).
- 1 small Bouquet Garni (bundle of fresh herbs).
- 2 cups of Fish or Chicken Velouté.
- Sea salt and white pepper to taste.
- Serve immediately.
Method
- In a saucepan, melt the butter and add the onions. Sweat until translucent, add the paprika, and cook for about 1-2 minutes.
- Add the white wine and bouquet garni and reduce by half. Remove and discard the bouquet garni.
- Add the Velouté and bring to a simmer over low heat, cook for 5 minutes.
- Season with sea salt and white pepper to taste.
- Pass the Hungarian sauce through a fine sieve or muslin cloth.
- Serve immediately.
5. Normandy Sauce
Normandy sauce is a French sauce that is traditionally served with fish and seafood. It is made by combing cooked sliced mushrooms with fish Velouté. This is one of the classic Velouté sauce derivatives.
The mushrooms with the addition of white wine give the sauce a slightly sweet and earthy flavor. These flavors work great with seafood like scallops, mussels, and white-fleshed fish.
- Normandy Sauce Variations: For a more refined flavor you can use fresh porcini mushrooms. You can also use dried however the flavor is more intense so half the quantity.
- Velouté You can replace the fish Velouté with chicken. This will create a beautiful mushroom sauce for your next chicken dish.
- Egg Yolks For a creamy and luscious texture, you can add two egg yolks to the Normandy sauce.
To do this, whisk the yolks away from heat and vigorously into the hot sauce to avoid overcooking and creating lumps of egg yolk. The addition of egg yolks will give your sauce a rich and velvety finish that will elevate any dish.
Normandy sauce is a creamy and delicious sauce that is perfect for seafood and fish dishes. First, you’ll need to make the Velouté sauce. After that, the rest is easy. You can customize it to suit your taste preferences.
Whether you are a fan of French cuisine or just looking for a delicious sauce to serve with your seafood. Normandy sauce is definitely worth a try.
Normandy Sauce Recipe
Ingredients
- 1 tablespoon of Unsalted butter.
- 1 cup of Uncooked sliced mushrooms (swiss browns or button).
- 2 tablespoons of Finely chopped onions.
- ½ cup of White wine (Chardonnay, Sauvignon Blanc, or Pinot Gris).
- 2 cups of Fish Velouté.
- Sea salt and white pepper to taste.
Method
- In a saucepan, melt the butter and add the mushrooms and onions. Sweat until the mushrooms are soft and the onions are translucent.
- Deglaze with the white wine reduce by half.
- Add the Velouté and bring to a simmer, over low heat, cook for 10 minutes.
- Season with sea salt and white pepper to taste.
- Serve immediately.
What Are Velouté Sauce Derivatives?
Velouté sauce derivatives are sauces made by adding additional ingredients to a base Velouté sauce. Some of the popular derivatives include Suprême, Albuféra, Shrimp, Hungarian, and Normandy sauce.
Can I Make Velouté Sauce Without Flour?
No, you can’t make Velouté sauce without flour. Flour is essential in making a Velouté sauce. The roux is made with flour and fat usually butter. This is used to thicken the white stock and create the signature velvety texture of the sauce.
Can I Use A Different Type Of Stock To Make Velouté Sauce?
Yes, you can use a different type of stock to make Velouté Sauce. While traditionally a white stock made from chicken bones or fish frames is used, you can use other types of stock. Such as white veal or vegetable stock to make a Velouté sauce.
Whenever possible, opt for homemade stock to elevate the taste of your Velouté sauce derivatives. If you have to use store-bought stock, choose a low-sodium option to better control the salt level.
How Can I Adjust The Consistency Of Velouté Sauce?
The consistency of Velouté sauce can be adjusted by adding more stock if it is too thick. Or if it is too thin try reducing the sauce over low heat to thicken it.
Final Thoughts
Mastering Velouté sauce derivatives is an essential skill for any home cook or professional chef.
These sauces are versatile, delicious, and easy to make, and can bring any dish to life. By following our tips and tricks outlined in this guide.
Try experimenting with different flavors and ingredients. You can start creating your own signature Velouté sauce derivatives that will wow your family, friends, and even customers.
These 5 Velouté derivative sauces are the go-to that we regularly use. They are our favorite and cover all your needs when cooking at home.
There are no hard and fast rules when creating Velouté sauce derivatives. You can just about add any flavor to create your very own Velouté derivative.
Whether you’re following one of our recipes or looking for a baseline to create your own. Your options are limitless, you’re only restriction is your imagination.
Whether you are a fan of French cuisine or just looking for a delicious sauce. These derivative sauces are worth a try.
So, take some time to familiarize yourself with these Velouté sauce derivatives, and don’t forget to bookmark this page for future reference.
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