What You Need to Know
Veloute involves the emulsification of chicken or fish stock with cream and fat through blending, creating a smooth and creamy texture.
Veloute is a traditional Italian technique used to create a classic sauce for poultry and fish dishes.
Key Parameters
Equipment
saucepanwhiskfine mesh strainer
Steps
- 1.
Suprême de Volaille (French): Base sauce for chicken dishes
- 2.
Fricassee (German): Binding sauce for stewed meats
- 3.
Allemande Sauce (French): Enriched derivative sauce
The Science
Primary Reaction
Emulsification