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 fish fumet is added for a rich and velvety flavor. This sauce is ideal…
Ingrédients pour 4 parts
- 35 g. butter
- 1 table s. sea salt
- 30 g. flour
- 1 table s. chili powder
- 1 table s. grounded nutmeg
- 500 ml. chicken broth
- 1 table s. white pepper
Ustensiles
- 2 sauce pans
- strainer
- whisk
Préparation
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Prepare a white roux with the flour and butter, then let it cool.
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In another saucepan, bring the stock or fumet to a boil and pour half of the boiling liquid over the cold roux.
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Quickly mix with a whisk between each addition of liquid to smooth the preparation.
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Bring to a boil and, once all the liquid is incorporated, let it cook for 15 minutes, constantly stirring with a whisk.
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Season with salt, pepper, nutmeg, and cayenne pepper.
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Strain through a fine sieve and collect the sauce in a bowl.
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Add a few drops of lemon juice and adjust the seasoning again.