Veloute De Volaille
Veloute De Volaille is a creamy and elegant chicken velouté sauce, perfect as a base for various dishes.
Contents（4項）▾
Ingredients
- 150 g of chicken breast, diced
- 50 g of butter
- 50 g of all-purpose flour
- 1 liter of chicken stock
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- Salt to taste
- White pepper to taste
- Fresh parsley, for garnish
Steps
1. In a large saucepan, melt the butter over medium heat (about 160°C). Add the mirepoix (onion, carrot, and celery) and sauté for exactly 5 minutes until softened. This creates a flavor base.
2. Add the diced chicken breast to the saucepan. Cook for another 5 minutes until the chicken is lightly browned and reaches an internal temperature of 75°C. This step ensures the chicken infuses its flavor into the sauce.
3. Sprinkle the flour over the chicken and vegetables, stirring constantly for 2 minutes to cook the flour and remove its raw taste.
4. Gradually add the chicken stock while continuously whisking to prevent lumps. Bring the mixture to a gentle simmer (around 90°C) and cook for an additional 10 minutes, allowing it to thicken.
5. Season with salt and white pepper to taste. If the velouté seems too thick, add a bit more chicken stock to achieve the desired consistency.
6. Strain the sauce through a fine sieve for an ultra-smooth finish, if desired. Serve hot, garnished with fresh parsley.
Why this works
Veloute de volaille employs the classic French technique of making a velouté sauce, one of the five mother sauces, which is crucial for many culinary applications. The process starts with a roux, where flour is cooked with butter, creating a thickening agent that gives the sauce its desired consistency. The mirepoix layer builds a complex flavor foundation that complements the chicken. If the sauce seems too thick after cooking, you can add more chicken stock to adjust the consistency, ensuring it remains smooth and pourable. This delicate balance is essential; if it breaks or separates, whisking in a bit of cold stock can help bring it back together. The key lies in patience and attention, as the velouté should simmer gently at approximately 90°C to develop its flavor without burning or over-reducing. Utilizing precise temperatures and times contributes to the sauce's refinement and consistency, making it a reliable base for numerous dishes. The importance of maintaining the right simmer ensures that the flavors meld harmoniously while avoiding any undesirable texture changes.
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approved(score 100) - similarity:
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Revision log (Autopilot revise)
- 2026-05-19T04:53:15.207Z · fields: en:steps, en:whyThisWorks, ja:steps, ja:whyThisWorks, imageSpec · reason: auto-revise of quality
- 2026-05-19T04:54:05.773Z · fields: productionStatus · reason: guards_now_pass_after_guard_rule_update