See Also Paprika Chicken Breasts with Sour Cream Gravy Creamy Chicken Marsala. This helps cook off the raw flour flavor. Substitute fish broth or clam juice for the chicken stock to serve with fish or seafood. Find recipes with ingredients that you have on hand. One of the sauces that's derived from chicken velouté is called a suprême sauce, and it's made by finishing a veloute with cream, butter, and lemon juice. If you don't have the time to make your own, purchase stock from gourmet stores or specialty markets. Keep the velouté covered until you're ready to use it. Melt 1 tablespoon butter in a small saucepan over medium heat. Take care not to let it turn brown. In a separate heavy-bottomed saucepan, melt the clarified butter over medium heat until it becomes frothy. Heat the chicken stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.

MyRecipes.com is part of the Allrecipes Food Group. Supreme sauce is known as a secondary mother sauce because it can be served itself or used as the basis for still other sauce recipes. Everybody understands the struggle of getting dinner on the table after a long day. Get Veloute Sauce Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. A light stock, (in which traditionally the bones are not roasted), is added to a blond roux of butter and flour to produce one of the five ‘mother sauces’ in French cuisine. The resulting sauce should be smooth and velvety. If you don't have the time to make your own, purchase stock from gourmet stores or specialty markets. Gradually add chicken stock, stirring with a whisk until smooth, and bring to a simmer. Get daily tips and expert advice to help you take your cooking skills to the next level. Wow!! Simmer for 10 minutes, stirring occasionally until slightly thick, and stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper. Since there are three types of white stock—chicken, veal, and fish—there are likewise three types of velouté, but chicken is the most common. MyRecipes may receive compensation for some links to products and services on this website. With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated, giving you a pale-yellow-colored paste called a roux. this link is to an external site that may or may not meet accessibility guidelines. One of the sauces that's derived from chicken velouté is called a suprême sauce, and it's made by finishing a veloute with cream, butter, and lemon juice. Chicken Velouté, One of the Five Mother Sauces. ), 7 Sauces You Can Make From a Basic Béchamel. Add flour to pan, and cook for 3 minutes, stirring frequently with a whisk. Substitute fish broth or clam juice for the chicken stock to serve with fish or seafood. Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan.

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