Comments on: How To Make Veloute Sauce (In Three Easy Steps)

By: Chef Markus Mueller

Chef Markus Mueller — Fri, 09 Dec 2022 19:43:09 +0000

In reply to Karen wray. Hi Karen, choron sauce is great served on on eggs, steak, or even roasted vegetables. Paloise sauce is best served with lamb or other dishes that pair well with mint.

By: Karen wray

Karen wray — Sun, 04 Dec 2022 22:50:44 +0000

Hi chef. What would you serve Palouse and Choron sauce with. Thanks
Karen

By: Chef Markus Mueller

Chef Markus Mueller — Sat, 03 Aug 2019 10:33:23 +0000

In reply to Roger Longfellow. You're totally correct Roger. In fact I do this all the time to thicken various pan gravies. It's an easy way to make a delicious sauce!

By: Roger Longfellow

Roger Longfellow — Sat, 03 Aug 2019 06:29:43 +0000

You can follow this same great recipe using the strained cooking liquid from any braised meat, chicken or fish dish for added flavor. I made a veloute sauce today using the liquid from a beef blade roast braised in red wine and beef stock with aromatics and herbs. Perhaps not a textbook veloute but delicious plus you get to use that wonderful liquid you worked hard to make.

By: Chef Markus Mueller

Chef Markus Mueller — Tue, 27 Nov 2018 09:47:06 +0000

In reply to Anamit Sen. Hey, Apologies for the delayed response. Yes you can use oil as a butter substitute when making roux. You can use any fat really. The ratio stays the same (equal parts by weight) or you can measure out 1 cuo of oil and 1 3/4 cup of flour. this will make alot of roux, though it can be frozen or refrigerated for later use. Hope this helps!