This short made me go and watch a bunch of other videos on reproducing the same sauce. Not one of them matched up to this, some took up to *45 minutes* to make, and they boil the hell out of them. I'm subscribing right now because your content stands head-and-shoulders above what I've encountered on my searches. I encountered you by chance and I thank you for that!
If you are looking for a deeper flavour then once made you put the pan in-directly to the heat and cook slowly for approx 20 minutes ..just gently simmering.
As a Apprentice in Switzerland im so stoked to see the ways of Traditional cuisine used to this day! I hope one day i can come work at Fallow its a big dream of mine!!! Keep up the great cooking!
At this restaurant I worked at (as an expo) the chefs volute was super dark (burnt) and overly salted ridiculously SALTY. I made a comment about it when asked and he was not too happy about it. I used to work at a higher caliber restaurant where the chef would always double triple check the sauces and have them re Made when they where not to his standard (learned a lot from him food wise also learned to cook from him.) Well after that comment I needlessly had to look for a new place of work a few months later that chef was demoted I left and his whole menu got scraped 😅
Veloute is french name so if a american just wants to call it gravy go ahead but in any fine dining restaurant u wouldnt see them just blatantly write gravy :)
@@dextersynesterformerlysorb5334Americans definitely don’t call every sauce “gravy” 😂😂 gravy typically refers to a sauce that is usually made using pan drippings or stock from a meat source, oftentimes starting with a roux just like this. This very much is chicken gravy with a fancy name.
@@dextersynesterformerlysorb5334 like what? Please enlighten this American about what Americans call “gravy.” You certainly must know much more than I do.
That's the issue with the 5 mother sauces.... like 3 of them are this but you cook the roux longer, or add different stock. The damn French just over complicate cooking
A roux is the base of all good sauces, cheese based dishes, and stews. So quite excitingly you have a chef skill. Everything from the roux is just spice, so let your imagination take you. Pro-tip you can save roux in the fridge for a few days allowing more versatility to your meal repertoire.
If you wana be extra, remove a little after taking it off the heat, and temper an egg yolk with it, then return it to the main sauce, thats what gives it its name, its translates to velvety , from the egg yolk
I’m sure this works a treat, but I don’t think that the name comes from egg yolks given that a veloute does not contain egg yolk by definition and I don’t think it ever has. The etymology for these terms is fairly well established given the source material from early French cooks like Escoffier is very accessible.
You are confusing it with a velouté soup lol. That's the sauce he is making, and there is no eggs at all. If you do add one it becomes a Sauce Parisienne (with creme)
Veloute is seriously an underrated sauce for the average home cook imo. You start throwing some garlic, shallots/onions, herbs, and cream in that thing and you have a hell of an everyday sauce you can pair with so many things.
@@timothyjack5794 you can use a veloute for a number of things. Where I work at use it as an accompaniment with a dish where we pour it over. But really the number of uses are defined by your imagination and creativity.
The amount of times I have to tell people that the tool this man uses is one of the best for this stuff... And they still tell me I can't do that because its to scrape batter out of bowls... My god...
Wow! I never realized your boyfriend looks exacltly like Penn Badgley, the amazing actor from the TV show "You". Congrats to your best friend and keep up the great work. 😊
It’s used as a base usually. French kitchens will use it as a base for a seafood dish, there’s a clip from master chef you’ll be able to find, they also use a squeeze of lemon.
Usually you would pair it with whatever protein the stock is based on. So a chicken stock velouté would be served with chicken. A mother sauce is named so because it usually has an abundance of derivative sauces. The based technique stays the same, ingredients change. There's hundreds, if not thousands of ways to serve it. For the sake of ease, you'd likely serve this base sauce with a chicken breast or a suprême.
Hi Fallow, I love you guys!. Can you please share how contemporary veloute's are made. I believe they work with veggie starches and such? Like nowadays rouxs are used less and less obvsly because theyre so heavy, yet I also learned to make veloutes this way in culinary school. Seems like theyre stumbling behind...
I dont understand why so many uploaders just use these auto-generated subtitles. Especially when it mistakes sauce for source. Doesnt anybody even review these before uploading?
It’s a little difficult to understand at first but for anyone who wants to really learn and understand the fundamentals of how to cook there’s nothing better than the Escoffier cook book. Commonly referred to as the cooking bible.
I mean...you can have a dark veloute made with beef stock. Veloute is only defined as a roux-based (technically starch-thickened) sauce made of said thickener and a stock (usually animal stock).
I had a beautiful carrot velouté once. It was more of a thick, velvety soup but I'd love to recreate it at home. How wpuls you get the other ingredient to shine through in something like this?
Question. I am a chef by trade. This is a flawless velouté. A lot of times people call a soup by the same name. Why? I mean i guess if it’s a stock based soup thickened with flour?? Or is that a stretch? Let’s all discuss
Normally you start with a white wine reduction.. put this to side and follow up with the roux, and in the end after the chickenstock a splash of heavy cream, and before serving a bit of butter
Mais non, sacre-bleu. C'est quoi ça, cette horreure? Escoffier would turn in his grave. Take a whisk ffs, will ya? 😂 no its totally fine doing it like that. But still, we dont have a blender for the quantities we need in professional kitchens, also my casserollier would want to kill me if i made a blender dirrty, while its possible using only a whisk and a pot.
Sorry, i had commented it was wrong, the roux, but you do know the correct texture, you just think of it in the wrong way, wet sand isn't runny, it's pasty, bit more flour there, it does get more runny as it cooks
This guy has impeccable skills - but the French mix it OFF HEAT first (which is to say cooled roux gets boiled stock added to thoroughly blend) THEN it gets put on heat to bring to boil and thicken. Small variance but really ensures silky consistent end product when reducing with cream. I add lightly sautéed mushrooms, and at the end w/squeeze of lemon, a bit of fresh nutmeg and fine parsley for color - then a knob of cold butter for glossy finish. Amazing
Its good seeing a real chef doing these youtube shorts. Puts these fake wanna be youtube cooks that cant execute the basic fundamentals of cooking to shame!
