Velute Sauce

Velute Sauce is one of the five Mother Sauces from classic cooking. Similar to Bechemal (white sauce), another Mother Sauce, this sauce is used as a base for cream and cheese sauces, and most often, soup bases. To this base you can add any vegetable, cheese, herb, or fish or chicken for a creamy, deeply flavored soup.  For stronger-flavored vegetables like asparagus and broccoli, just boiling them in the Velute base until cooked is fine.  Lighter-flavored veggies like artichoke bottoms or mushrooms may need to be sautéed to add flavored.  You can puree the soup for a creamy smooth soup or leave with chunks of vegetables.  Add sour cream, creme fraiche, or cheese to enhance soup, as well as many herbs.  Be creative. 

Servings: N/A

Ingredients:

1 medium onion, diced (1 – 1 ½ c.)

4 T. butter

1 c. cream, divided

6 c. broth

¼ c. flour

1 c. milk

Salt and Pepper to taste

Chef's Tip:

Instructions:

1.       Melt butter in a large stock pot over medium low heat.

2.       Add diced onion, stir to distribute evenly over butter.

3.       Cover pot and cook on low heat until onions are softened, approximately 7-8 minutes.

4.       While onions are cooking, combine ½ c. cream and ½ c broth in a small saucepan and warm over low heat until just simmering, being careful not to allow the mixture to boil over.

5.       When onions are soft, blend in the flour and cook while stirring slowly for 3 minutes. Do not skimp on the time for this step as less time could end up with a raw flour taste, or a gluey gloppy texture, or both.

6.       Remove from heat, and when bubbling stops, add warmed cream mixture all at once and whisk vigorously to blend.  A thick paste will form. 

7.       Add the remaining cream, broth and milk and simmer for 10 minutes, stirring often to ensure the bottom isn’t scorching and that a film doesn’t form on the top of the soup.  This step is also very important as it will also prevent gloppy soup. 

8.       The soup base should base should be slightly thickened, enough to coat a wooden spoon.  If it is too thick add broth, one spoonful at a time.  Add salt and pepper to taste.