Poultry Velouté
Poultry velouté is a smooth and delicate sauce, perfect for accompanying various poultry dishes. It is prepared from a white roux, to which chicken stock or fi
Poultry velouté is a smooth and delicate sauce, perfect for accompanying various poultry dishes. It is prepared from a white roux, to which chicken stock or fish fumet is added for a rich and velvety flavor. This sauce is ideal for enhancing the flavors of poultry dishes.
Time
53 min. =
35 min. +
18 min.
Utensils
2 sauce pans1 strainer1 whisk
Ingredients for 4 parts
- 35 g. butter
- 1 c. à s. sea salt
- 30 g. flour
- 1 c. à s. chili powder
- 1 c. à s. grounded nutmeg
- 500 ml. chicken broth
- 1 c. à s. white pepper
Steps
- Prepare a white roux with the flour and butter, then let it cool.
- In another saucepan, bring the stock or fumet to a boil and pour half of the boiling liquid over the cold roux.
- Quickly mix with a whisk between each addition of liquid to smooth the preparation.
- Bring to a boil and, once all the liquid is incorporated, let it cook for 15 minutes, constantly stirring with a whisk.
- Season with salt, pepper, nutmeg, and cayenne pepper.
- Strain through a fine sieve and collect the sauce in a bowl.
- Add a few drops of lemon juice and adjust the seasoning again.