Velouté Sauce Recipe

Veloute is one of the five so-called mother sauces of the culinary arts, and while it can be made with veal stock or fish stock, it's usually made with chicken stock.

Chicken veloute sauce.
Photo c Danilo Alfaro

The veloute itself is not traditionally served as-is, but rather, it's the starting point for other sauces. Chicken veloute, for example, is the basis for the traditional Supreme sauce, as well as the classic Mushroom sauce, the Aurora sauce and many others.

Still, there's no reason you couldn't simply season a chicken veloute with salt and pepper and serve it much as you would a basic gravy — which, after all, is nothing but a veloute sauce made with the pan drippings from a roasted bird.

Here's the chicken veloute recipe. And here are a few related items:

• Supreme Sauce Recipe
• Mushroom Sauce Recipe
• Aurora Sauce Recipe
• How to Make Roux
• Veal Stock Recipe
• Fish Stock Recipe

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Charcutiere Sauce Recipe

Charcutiere Sauce Recipe

The Charcutiere Sauce is a finished sauce made with onions, mustard, white wine and chopped cornichons, simmered in a basic demi-glaze. The Charcutiere Sauce is an ideal accompaniment for grilled pork and other meat dishes.

Prep Time: 5?minutes

Cook Time: 25?minutes

Total Time: 30?minutes

Ingredients:

• 1 quart demi-glaze
• ? cup chopped onions
• 2 Tbsp butter
• 1 cup white wine
• 2 tsp dry mustard
• ? tsp sugar
• 1 tsp lemon juice
• ? cup chopped cornichons

Preparation:

1. In a small bowl, combine the sugar and lemon juice, and stir until the sugar is dissolved.
   
2. In a heavy-bottomed saucepan, melt the butter and cook the onions until soft and translucent, but don't let them turn brown.
   
3. Add the wine, heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by two-thirds.
   
4. Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes.
   
5. Strain through a mesh strainer, add the mustard and the sugar-lemon mixture. Garnish with chopped cornichons and serve right away.

Makes about 1 quart of Charcutiere Sauce.

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Spanish Sauce Recipe

Spanish Sauce Recipe

The Spanish sauce is a spicy tomato sauce made with sauteed onions, green peppers, mushrooms and garlic.

NOTE: This recipe calls for 1 quart of the classic tomato sauce, which is one of the five so-called mother sauces of the culinary arts. You could instead use 1 quart of basic tomato pasta sauce, which is easier to make.

Prep Time: 5?minutes

Cook Time: 20?minutes

Total Time: 25?minutes

Ingredients:

• 1 quart tomato sauce
• 1 cup sliced mushrooms
• 1 cup chopped onions
• ? cup diced green pepper
• 1 clove garlic, minced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Tabasco sauce (or another hot pepper sauce), to taste

Preparation:

1. In a heavy-bottomed saucepan, saute the onions, green pepper and garlic until the onions are translucent, about 5 minutes.
   
2. Add the mushrooms and continue to saute until the mushrooms are soft.
   
3. Add the tomato sauce, bring to a simmer and cook for about 5 minutes.
   
4. Season with the salt, pepper and Tabasco and serve right away.

Makes about 1 quart of Spanish Sauce.

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