Smooth and silky velouté simply consists of roux and stock. Many different sauces and dishes can be created from this clas...
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For sauces you have several options. You could make a veloute or a bechamel sauce. You could also just make a light sauce such as this one here (see Step 4 of the recipe). You could also make a Dijon cream sauce (search "Dijon" on Rouxbe for a recipe). For more ideas you could even do an online search as there are many more sauce ideas that could work for this dish. Good luck and enjoy your dinner party. Cheers!
Adding liquid slowly to roux is done to ensure there are no lumps. If the ratios were the same, the liquid will thicken no matter what was used (milk, water, stock). You might find it helpful to check out the lesson on Veloute Sauce in the cooking school. Cheers!