Seared scallops, prawns and mussels are paired with a velvety smooth velouté sauce. With just a hint of Thai green curry p...
|Comments: 22||Views: 23430||Success: 83%|
Velouté is one of the five mother sauces which is made by thickening a flavorful stock with a roux.
As its name implies, its velvety and smooth texture is what makes a velouté sauce so special. Not only can velouté be used to create many delicious sauces, it can also be used to make a variety of soups and dishes from almost every cuisine. The importance of a velouté is that once mastered, it teaches you exactly what to look for in a perfect sauce, especially in terms of consistency and mouth feel. Once you have grasped the technique and concept of a velouté sauce, no other sauce allows you to play and experiment with different combinations of aromatics, herbs and spices and pastes.
In this lesson, you will learn about velouté sauce and the components used to make it. You will learn the steps to make a basic velouté sauce and how to season, enrich and store it. Finally, you will learn how to vary a basic velouté sauce to compliment the flavor profiles of the many dishes you will be able to create.
This lesson includes access to the following text & instructional video recipes