Fish Veloute Derivative Sauces
There are a few derivative sauces that can be made from a fish veloute, which is a veloute prepared from fish stock. These are almost always paired with seafoods, obviously, and therefore picking the right sauce that has the right texture and consistency for the dish you are serving is vital.
All quantities given are for 1 L of fish veloute.
A bercy sauce is a classic fish sauce that is made from wine, giving it a very nice strong flavouring that compliments white fish very well. To make it, saute 60 g (2 oz) of finely diced shallots in butter. Then add 250 ml (8 fl oz) of dry white wine and 250 mL (8 fl oz) of fish stock. Reduce the mixture by one-third and add the fish veloute and 300 mL (10 fl oz) of heavy cream. Reduce to 1L (1 qt). Finish with 100 g (3 oz) of butter and garnish with 30 g (3 Tbsp) of chopped parsley and 25 – 50 mL (1 to 2 fl oz) lemon juice.
A Cardinal sauce is a classic sauce that infuses fish fumet with fish veloute to produce a delicious and consistent sauce. In order to make a Cardinal sauce, add 250 mL (8 fl oz) of fish fumet to 500 mL (1 pt) fish veloute and 500 mL (1 pt) Bechamel. Reduce this mixture by half and add 500 mL (1 pt) heavy cream and a dash of cayenne pepper. Bring to a boil and swirl in 45 g (1-1/2 oz) lobster butter and 30 mL (1 fl oz) brandy.
In order to make a Normandy Sauce, you want to add 125 g (4 oz) of mushrooms (trimmings/mushroom stems are best), 125 mL (4 fl oz) of shell-fish liquor (oyster, claim, mussel) – shellfish liquor is the liquid contained inside the shells of the shell fish mentioned. Then add 250 mL (8 fl oz) of fish stock plus 10 mL lemon juice to 1 L (1 qt) fish veloute. Reduce by 1/3rd and finish with a 3-egg yolk and 250 mL (8 fl oz) cream liaison. Strain.
An allemande sauce is a veloute that has been altered slightly to provide a unique variation of veloute of which many derivative sauces come from. What separates an allemande sauce from a veloute is the addition of lemon juice and thickened by a liaison. These additions make the allemande sauce a bit delicate, as it cannot be boiled or it will curdle, requiring a very firm grasp on temperature control.
Prep time: 15 min.
Cook time: 15 min.
|Ingredient||Weight (Metric)||Weight (Imperial)|
|White Beef/Veal Stock Veloute||750 mL||24 fl oz|
|White Stock||750 mL||24 fl oz|
|Mushrooms, chopped||60 g||2 oz|
|Peppercorns, crushed||5 g||1 tsp.|
|Salt and cayenne pepper||To taste||To taste|
|Lemon juice||30 mL||1 fl oz|
|Cream, 35% (Heavy cream)||250 mL||8 fl oz|
- Combine veloute, stock, mushrooms, peppersons, and bay leaf.
- Simmer and reduce the liquid to 1 L (1 qt)
- Season with the salt and cayenne along with the lemon juice.
- Incorporate the cream and egg yolk liaison. Do not let boil.
Allemande Sauce Derivative Sauces
There are several sauces available that are easily produced from an allemande sauce made with a white beef/veal stock veloute. They are delicious, rich and compliment many meals. All derivative sauces below are given for 1 L allemande sauce. The last step for each recipe is to add salt and pepper to taste.
As the name implies, a horseradish sauce will contain horseradish. Ad to your allemande 125 mL (4 fl oz) of 35% (heavy) cream and 5 g (1 tsp) dry mustard. Just before serving, add 60 g (2 oz) freshly grated horseradish. The horseradish should not be cooked with the sauce at any point as it is just to finish it with.
Saute 125 g (8 oz) of sliced mushrooms in 15 g (1/2 oz) butter. Add 25 mL (1 fl oz) of white wine. Add the allemande to the mushrooms, but do not strain. Garnish with 25 g (1 oz)( of chopped parsley and chives.
Saute 250 g (8 oz) of slived mushrooms and 15 g (1/2 oz) diced shallots in 30 g (1 oz) butter and add to the allemande sauce. Simmer and then strain, finishing with 15 mL (1 Tbsp) lemon juice and 15 g (1/2 oz) chopped parsley.
A supreme sauce is similar to an allemande sauce, but is created with much simpler ingredients. The focus of the supreme sauce is to use chicken stock and chicken veloute as the type of stock. The intermediary sauce supreme is easily produced from a chicken veloute and has several derivative sauces that are also easily created.
Yield: 2.5 L
Prep time: 5 min.
Cook time: 25 min.
|Ingredient||Weight (Metric)||Weight (Imperial)|
|Chicken veloute sauce||2 L||2 qt|
|Chicken stock||600 mL||24 fl oz|
|Cream, 35 %||500 mL||16 fl oz|
|Salt and white pepper||To taste||To taste|
- Start by combining the veloute sauce and stock and simmer until it’s been reduced to 2 L (2 qt)
- Stir in the cream and return to a simmer.
- Adjust seasonings as needed
Supreme Sauce Derivative Sauces
These derivative sauces are easily made from a supreme sauce and in most cases can be made to order or as needed. The derivative sauce recipes below are given for 1 L of supreme sauce.
Add 350 mL (12 fl oz) of tomato sauce and 175 mL (6 fl oz) of 35% cream. Simmer for 5 minutes, strain and mount with 250 g (8 oz) of butter.
Sweat 90 g (3 oz) diced onions in 60 g (2 oz) butter, then add 15 g (1/2 oz) paprika and sweat. Add 250 mL (8 fl oz) of white wine and reduce. Stir in the supreme sauce. Cook for 2-3 minutes, strain and finish with 250 mL (8 fl oz) cream.
Add to supreme sauce 90 g (3 oz) glace de volaille.
The veloute family is quite extensive and this is due to the flexibility and versatility of the sauce. There is a lesson to be had within the simplicity of a veloute. In its very nature a veloute is simple and fundamental. With it, multiple possibilities are branched off because of it. Its neutral flavorings and velvety texture means that there is no real end to the variations. Utilize this lesson in your every day cooking. Not every dish needs to be complex and not every dish needs to be over the top. The perfection lies in the execution.