Velvet sauce

Velvet sauce ( French sauce velouté [ vəluˈte ] , velor sauce ) describes a group of white basic sauces in classic French cuisine .

It consists of light roux , with veal, fish, vegetable or chicken fond some time simmered was. This gives it its eponymous velvety consistency. Before serving, it can with a liaison of egg and cream bound to be. Depending on the basic stock used, the individual sauces are in turn independent basic sauces:

from poultry velouté de volaille (. see Geflügelrahmsauce : suprême sauce )
from veal: Velouté de veau
made from fish: Velouté de poisson.

variants

Adding other ingredients results in a number of other sauces:

Surname	Further ingredients	use
Albufera	Sauce supreme, glace de viande	poached and braised poultry
German sauce / Allemande / Parisienne	Mushrooms , egg yolks , lemon	poultry
Americaine	Anchovies , fish trimmings, butter	fish
Aurore	Tomato puree	Eggs, white meat , poultry
Aurore maigre	Fish trimmings, butter	fish
Aux crevettes	Fish trimmings, cream , shrimp bowls, butter	Fish, egg dishes
Bercy	Shallots , white wine , fish trimmings, butter, parsley	fish
Bonnefoy	White bordelaise sauce with white wine and velouté instead of red wine and brown sauce , tarragon	grilled fish, white meat
Bretonne	Fish trimmings, cream, leek , celery , onions , mushrooms	fish
Chivry	White wine, chervil , parsley, tarragon, shallots, chives , pimpinelle	poached and cooked poultry
Diplomats	Fish trimmings, butter, lobster meat , truffles	whole fish
Normande	Fish trimmings, mushrooms, mussels , lemon juice, egg yolks	Sole , fish dishes, as a base
Supreme	Mushrooms, cream, butter	poultry
Villeroy	Mushrooms, egg yolks, lemon, ham , truffles	as a coating before breading
Vin blanc	Fish trimmings, egg yolks, butter	fish

Individual evidence

^ ^A ^b Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “velouté” .
^ The Culinary Institute of America (Ed.): The Professional Chef . 9th edition. John Wiley & Sons , Hoboken, New Jersey 2011, ISBN 978-0-470-42135-2 , pp. 274 .
^ The Culinary Institute of America (Ed.): The Professional Chef . 9th edition. John Wiley & Sons , Hoboken, New Jersey 2011, ISBN 978-0-470-42135-2 , pp. 278 .

[companion-1] A ^b Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “velouté” .

[chef274-2] The Culinary Institute of America (Ed.): The Professional Chef . 9th edition. John Wiley & Sons , Hoboken, New Jersey 2011, ISBN 978-0-470-42135-2 , pp. 274 .

[chef278-3] The Culinary Institute of America (Ed.): The Professional Chef . 9th edition. John Wiley & Sons , Hoboken, New Jersey 2011, ISBN 978-0-470-42135-2 , pp. 278 .