Where there is mixing, there may be whisking. Where there is mixing and whisking, there is most certainly sauce. We know you have a special sauce, but is it the best you’ve ever tasted? We urge you to try a velouté before you answer that.
Velouté, considered one of the French “mother sauces,” is a white sauce thickened by cream and/or butter. Traditionally enriched with egg yolk and white roux the delicious mixture has a smooth, velvety texture and rich flavor because it’s made with stock (typically pork, chicken or fish) instead of milk. Master the first step below, and this silky sauce is well within reach. Is that the boring chicken breast in your fridge cheering?
Use today’s Word of the Day: How To Make A Béchamel Sauce