What You Need to Know
The technique involves whisking stock with cream and egg yolks, gradually adding more cream while maintaining a consistent temperature and whisking speed.
Velouté making is a fundamental technique in Italian cooking, used to make sauces for poultry and fish.
Key Parameters
Equipment
whiskcopper potbain-marie
Steps
- 1.
Sauce Allemande (French): Base for the classic derivative sauce
- 2.
Fricassees (Italian): Binding sauce for braised poultry dishes
- 3.
Vol-au-vent fillings (Belgian): Creamy component in puff pastry preparations
The Science
Primary Reaction
Emulsification