17 February, 2023
Velouté Sauce Derivatives
French and Continental Cuisine has Five Basic Sauces or “Five Mother Sauces” from which other “Small Sauces” are derived. Today I’m covering the Derivatives of “Velouté” Sauce.
Mother Sauces are:
- Béchamel Sauce
- Velouté Sauce
- Espagnole Sauce
- Hollandaise Sauce
- Tomato Sauce
For Detailed Description Of These “Five Mother Sauces”, Click This Link https://foodiegarima.com/five-mother-sauces-classification/
To Know the Derivatives, Composition and Other Details of Remaining Sauces, Click This Link https://foodiegarima.com/food-stories/
Velouté Sauce: (White Stock + Roux)
- This is a “White Sauce” with a Blonde or Light Brown color. This has a Velvety and Smooth Texture
- White Stock + Roux
- White Stock: Chicken and Fish (basically chicken Stock)
- White Stock of Chicken for Chicken Velouté and White Stock of Fish for Fish Velouté. Don’t cook Fish Velouté for more than 20 mins and add wine to it at a later stage.
Its Composition:
- Liquid: White Stock
- Thickening Agent: White or Blonde Roux
- Flavoring or Seasoning Agents: Herbs, Bouquet Garni, Mirepoix
Derivatives of Velouté Sauce: (“Chicken Velouté” as a “Base”)
| S. No. | Chicken Velouté Derivative Sauce |
|---|---|
| 1. | ALLEMANDE or “GERMAN” Sauce (Chicken Velouté + Egg Yolks + Mushroom Trimming + Cream + Lemon Juice) (Mushroom Trimming is optional) |
| 2. | SUPREME Sauce (Chicken Velouté + White Wine + Parsley + Shallots + Mushroom Trimming + Strain + Cream + Yolk + Lemon Juice) |
| 3. | MUSHROOM Velouté Sauce (Supreme Sauce + Sliced Button Mushrooms) |
| 4. | IVORY Sauce (Supreme Sauce + Meat Glaze) |
| 5. | HONGROISE Sauce (Chicken Velouté +Paprika + White Wine + Cream) |
| 6. | AURORE Chicken Velouté (Chicken Velouté + Tomato Sauce + Butter) |
| 7. | CURRY (Onion + Saute Apples in Butter + Curry Powder + Coconut Milk + Velouté sauce + Strain |
Note :
Never add melted butter to sauce. Always use Butter Chunks.
Other Derivatives: (“Fish Velouté” or “Meat Velouté” as a “Base”)
| S. No. | “Fish Velouté” or “Meat Velouté” Derivative Sauce |
|---|---|
| 1. | NORMANDE (Fish Velouté + Mushrooms + Oyster Liquor + Fish Fumet + Egg Yolk + Cream + Shelled Shrimp Tails + Shrimp Butter) |
| 2. | VIN BLANC (Thin Fish Velouté + Yolk + Butter + Double Boiler Method |
| 3. | DIPLOMAT (Normande Sauce + Lobster Butter) |
| 4. | CAPER (Mutton Velouté + Caper/Lamb) |
| 5. | POULETTE (Allemande Sauce + Mushroom Essence + Lemon Juice + Parsley) |
| 6. | SHRIMP (Fish Velouté + Fish Fumet + Shelled Shrimp Tails + Cream + Shrimp Butter) |
| 7. | BERCY (Allemande Sauce + Shallots + White Wine + Meat Glaze + Butter) |
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To Know Béchamel Sauce Composition, Derivatives and Other Details, Click This Link https://foodiegarima.com/derivatives-of-bechamel-sauce/
To Know Espagnole Sauce Composition, Derivatives and Other Details, Click This Link https://foodiegarima.com/espagnole-sauce-derivatives/
To Know Hollandaise Sauce Composition, Derivatives and Other Details, Click This Link https://foodiegarima.com/hollandaise-sauce-derivativve/
To Know Tomato Sauce Composition, Derivatives and Other Details, Click This Link https://foodiegarima.com/tomato-sauce-derivatives/