Thank you for posting such a very easy to follow recipe. I’ve been making this sauce regularly for over 40 years (my mother taught me originally) but watching your video was refreshing because I realise that I’ve slipped into one or two bad habits with regard to the preparation and your recipe has brought me up to scratch so I’m very grateful!
Dear Albert, Thank you for taking time to give me feedback it is much appreciated. I’m happy you found my Velouté Sauce easy to follow and helpful, I will be posting other sauce videos in the future. Please feel free to ask, If you have any culinary questions. Best Wishes Kevin
I've just used this technique to make a sauce for a Three cheese leek and potato gratin, the sauce was so smooth and velvety, in the past I don't think I've been cooking it out enough. Thanks Kevin, for an excellent tutorial vid.
Hi Clyde, thanks for your comment, that sauce is really good all thanks to Kevin Ashton. I might even do a vid of Three cheese leek and potato gratin one day.@@clydeblair9622
Thank you chef. I have never felt confident about my abilities in regard to sauce preparation, but due to your brilliant & easy-to-follow instructions, I'm going to give it a go. Wish me luck.
Willy, thank you so much for your kind words, they are really appreciated. Please feel free to ask if you have any cookery questions and I will do my best to answer them. Best Wishes and good luck with your sauce. Kevin
When I amke a roux, i always add the flour in gradually. This is the second time today I've watched someone just dump the flour in. I legit gasped earlier today when I saw the other person do it.
Thanks for taking the time to watch my video. Adding all of the flour in one go, is what I was taught at the culinary school I went to. The text books we used at college (Practical Cookery by Ceserani and Kinton ) also tell you to mix all the flour in at the same time. Best Wishes Kevin
@chefkevinashton hey Chef? Why not capitalize on him! Make him yer sidekick? 😉 hold a contest to give him a name, make dad jokes, some different things wrapped around his neck, etc! You'll get the views and likes and comments! Plus, we get to learn how to cook! Do you make it more fun? We all notice him waiting his turn to be something more than just a spoon! You make food and more money! Win, win?
Hello and welcome to my channel and thank you for taking time to watch my videos. Velouté Sauce is actually a blonde sauce rather than a brown sauce. A white sauce is when the roux is not coloured, a blonde sauce is when you allow the roux to take on some colour before adding the stock and a brown sauce has a brown roux and brown stock to give it a much darker colour. Best Wishes Kevin
Thank you so much for your kind words, it is really appreciated. When you make a veloute the heat/fire should be set to medium to help you achieve a smooth sauce. Best Wishes Kevin
I’ve always made sure my roux is cold and my stock is hot (or vice-versa) to avoid lumps. I suppose this method, when adding the stock bit by bit, accomplishes the same results?
Hi Andrew and welcome to my channel. Strictly speaking a roux is always hot before you add the hot stock to it. When you say a cold roux you are referring to a Beurre Manié, which translates from French into “kneaded butter”. A Beurre Manié is also made equal parts butter to flour and can be whisked into very hot stock to make a sauce without lumps. Either method can give a lump free sauce, but if you use the Beurre Manié you need to make sure the sauce is cooked out long enough to fully cook the flour. I personally believe the roux method gives you a more silky consistency to your sauce. Best Wishes Kevin
@@chefkevinashton Hi Chef, I was going to ask the same question because some cooking tutorials tell you to use hot liquid with cold roux and vice versa. In the commercial kitchens I worked in as a kitchen hand in my youth, the chefs would make a lot of roux (not beurre manié) and then refrigerate it to use as needed in hot whatever. In my own limited experience, it doesn't matter. You just need to be careful and blend the roux with the liquid as thoroughly as you did. Your demonstration was excellent. It gives people like me the confidence to have a go. Many thanks!
Hi Brenda and thank you for asking the question. "Velouté sauce is a very flexible sauce, you can make it using fish stock to serve with seafood, or use chicken stock if you are using the sauce with chicken. Best Wishes Kevin 🙂
Yes Rey Mark, you can fry chicken breasts. Heat 1 TBsp of olive oil in a frying pan (medium heat) and brown the chicken on all sides. Season with salt and pepper as you are browning them then transfer to a hot oven 180 C (356 F) and cook until you 8-10 minutes depending on the size of the breasts. Check the temperature of the chicken reaches 75 C (167 F) to ensure they are completely cooked. Frying the chicken will seal in more flavour than other cooking methods. Thanks for asking your question. Best Wishes Kevin
Hi Patrick, welcome to my channel and thank you for your interesting question. Yes, it would usually be considered a culinary sin to use veal stock for a velouté sauce intended for chicken and vice versa. Also from an economic point of view veal bones are a lot more expensive than chicken bones. That said, it usually it takes a trained palate to tell the difference, so if you have veal bones that you want use up to make your velouté, that is going to be used with chicken, I would go ahead and do so. Modern kitchens don’t tend to make veal velouté because we don’t tend to put many veal dishes on menus for fear of courting controversy. We do however still use veal knuckle bones to make Demi-Glace/Glace de Viande because of their gelatinous quality, that helps to thicken the sauce. I hope my convoluted response is helpful.
@@chefkevinashton I very much appreciate the response! I’m new to cooking and just made a veal Demi glacé that I’m trying to figure out what I can do with. I’m sure I’ll go through more of your videos and see something that works, thank you!
Welcome to my channel Bob and there are no stupid questions, just interesting ones. Most gravy is essentially brown because they are made from brown stock and in the case of roast meat also the fat that has come out of the meat in the cooking process. Gravy can be thicken by adding flour or cornstarch (cornflower) to it. Generally speaking gravy is usually thinner than a sauce such as a Velouté. I know in parts of America in the south, they make a white gravy to serve with dishes like chicken fried steak but generally gravies are brown. The first mention of gravy was in a collection of medieval English recipes from 1390. his one recipe has the name “Chykens in Gravey.”
Velouté sauce does not have a mirepoix in it. Of course the stock would have been made with carrots, onions, celery and leeks, but that is the only vegetables a professional chef would put into a Velouté sauce.
Thank you for posting such a very easy to follow recipe. I’ve been making this sauce regularly for over 40 years (my mother taught me originally) but watching your video was refreshing because I realise that I’ve slipped into one or two bad habits with regard to the preparation and your recipe has brought me up to scratch so I’m very grateful!
Dear Albert,
Thank you for taking time to give me feedback it is much appreciated.
I’m happy you found my Velouté Sauce easy to follow and helpful, I will be posting other sauce videos in the future.
Please feel free to ask, If you have any culinary questions.
Best Wishes
Kevin
This should be taught in schools. Basic skills for cooking for life. Good instructions, thanks chef!
Thank you Pauline for your kind and thoughtful comment. Best Wishes Kevin
I don't feel very confident with my sauce making but because you go through step by step I feel like I could give this a go! Thank you Chef.
Thanks Sophie, I'm glad you feel more confident about making sauces after watching this video.
What a load of shite,there's no lactose in the sauce so it will not go lumpy in my 50 years in professional kitchens ffs
He described professionally the entire process👍🏻
I've just used this technique to make a sauce for a Three cheese leek and potato gratin, the sauce was so smooth and velvety, in the past I don't think I've been cooking it out enough. Thanks Kevin, for an excellent tutorial vid.
Thanks Willy glad you found the details useful.
Sounds delicious.
Hi Clyde, thanks for your comment, that sauce is really good all thanks to Kevin Ashton. I might even do a vid of Three cheese leek and potato gratin one day.@@clydeblair9622
A undoubtedly a labour of love. Hah just like my Mama would have made it... Hahaa ThankU.
Thanks Benie and welcome to my channel. 😀👍
Thank you chef. I have never felt confident about my abilities in regard to sauce preparation, but due to your brilliant & easy-to-follow instructions, I'm going to give it a go. Wish me luck.
Willy, thank you so much for your kind words, they are really appreciated. Please feel free to ask if you have any cookery questions and I will do my best to answer them.
Best Wishes and good luck with your sauce.
Kevin
Very informative Chef. 👏 I'm trying to work on my sauces and this is a good one to perfect
Thank you Charlie, glad I could help! I love your youtube channel by the way! Best Wishes Kevin
When I amke a roux, i always add the flour in gradually. This is the second time today I've watched someone just dump the flour in. I legit gasped earlier today when I saw the other person do it.
Thanks for taking the time to watch my video.
Adding all of the flour in one go, is what I was taught at the culinary school I went to. The text books we used at college (Practical Cookery by Ceserani and Kinton ) also tell you to mix all the flour in at the same time.
Best Wishes
Kevin
adding gradually just makes the preparation that bit longer to cook the flour out...
@@chefkevinashton I'm not saying you did it wrong! I just legit didn't know you could dump it all in at once without getting clumps!
Excellent lesson!
Hi Robert, Thanks for watching my Velouté Sauce video, I'm really glad you liked it, best wishes Kevin :)
Thanks for your tips we proud of u
Thank you for your kind comments and welcome to my RUclips channel.👍👏
Thank You so much, your savoire faire, patience and cooking knowledge are amazing...
Thank you Koolkol for taking the time to watch my videos and your kind words of support.
Best Wishes
Kevin
@@chefkevinashton You are welcome chef!
The smiling spoon sucked me in, and the sauce looks devine. Just a tbs of creme? Fabulous! Thanks chef Kevin! Most excellent 👌
Yep that smiling spoon often steals the show 😀
@@chefkevinashton is it wrong that I wanna drill holes in my spoon? Lol!
@chefkevinashton hey Chef? Why not capitalize on him! Make him yer sidekick? 😉 hold a contest to give him a name, make dad jokes, some different things wrapped around his neck, etc! You'll get the views and likes and comments! Plus, we get to learn how to cook! Do you make it more fun? We all notice him waiting his turn to be something more than just a spoon! You make food and more money! Win, win?
Thank you chef
You are very welcome Jonathan.
Best Wishes and Happy Holidays to you and your family.
Thank you chef ☺️
Thank you and please feel free to ask questions. Best Wishes Kevin
Very nice sauce 🙏🏿🙏🏿🌹🌹🌹🌹
Thank you so much and welcome to my channel. :)
Great recipe!
Thank you Michael for your kind words about my recipe, please feel free to ask questions.
Best Wishes
Kevin
P.s I have subscribed to your channel
Brunsås!
Hello and welcome to my channel and thank you for taking time to watch my videos.
Velouté Sauce is actually a blonde sauce rather than a brown sauce.
A white sauce is when the roux is not coloured, a blonde sauce is when you allow the roux to take on some colour before adding the stock and a brown sauce has a brown roux and brown stock to give it a much darker colour.
Best Wishes
Kevin
How high should the fire be, low, medium-low…? Thanks lovely tutorial.
Thank you so much for your kind words, it is really appreciated. When you make a veloute the heat/fire should be set to medium to help you achieve a smooth sauce.
Best Wishes
Kevin
@@chefkevinashton Great, thanks for your prompt reply.
💯💯💯💯
Thank you and welcome to my channel.
Please feel free to ask if you have any cookery questions.
Best Wishes
Kevin
@@chefkevinashton thanks to you for your Videos and Inspirations 💯💯
Looks amazing 👌😋❤️
Thank you for your kind words. 🙂👍
I’ve always made sure my roux is cold and my stock is hot (or vice-versa) to avoid lumps. I suppose this method, when adding the stock bit by bit, accomplishes the same results?
Hi Andrew and welcome to my channel.
Strictly speaking a roux is always hot before you add the hot stock to it.
When you say a cold roux you are referring to a Beurre Manié, which translates from French into “kneaded butter”. A Beurre Manié is also made equal parts butter to flour and can be whisked into very hot stock to make a sauce without lumps.
Either method can give a lump free sauce, but if you use the Beurre Manié you need to make sure the sauce is cooked out long enough to fully cook the flour.
I personally believe the roux method gives you a more silky consistency to your sauce.
Best Wishes
Kevin
@@chefkevinashton So helpful and informative. Thank you for this response, Chef.
@@chefkevinashton Hi Chef, I was going to ask the same question because some cooking tutorials tell you to use hot liquid with cold roux and vice versa. In the commercial kitchens I worked in as a kitchen hand in my youth, the chefs would make a lot of roux (not beurre manié) and then refrigerate it to use as needed in hot whatever. In my own limited experience, it doesn't matter. You just need to be careful and blend the roux with the liquid as thoroughly as you did. Your demonstration was excellent. It gives people like me the confidence to have a go. Many thanks!
🎉❤
Thank you, glad you enjoyed my video :)
Nice. Gr3at job chef. Chef u from which country?
Thanks Januroma, I'm from the UK, but I've also worked in Holland, Bermuda and the USA.
Is the sauce for fish only?
Hi Brenda and thank you for asking the question.
"Velouté sauce is a very flexible sauce, you can make it using fish stock to serve with seafood, or use chicken stock if you are using the sauce with chicken.
Best Wishes
Kevin 🙂
Is it ok to fry Chicken breast?
Yes Rey Mark, you can fry chicken breasts. Heat 1 TBsp of olive oil in a frying pan (medium heat) and brown the chicken on all sides. Season with salt and pepper as you are browning them then transfer to a hot oven 180 C (356 F) and cook until you 8-10 minutes depending on the size of the breasts. Check the temperature of the chicken reaches 75 C (167 F) to ensure they are completely cooked. Frying the chicken will seal in more flavour than other cooking methods. Thanks for asking your question.
Best Wishes
Kevin
'Someone' online says cold into hot no lumps. Not my experience.
I concur with you! The liquid needs to be hot when added to the roux. Thank you for you comment and welcome to my channel.
Could I use a veal stock in sauces for poultry, or vice versa? How big of a sin is this considered in the culinary world?
Hi Patrick, welcome to my channel and thank you for your interesting question.
Yes, it would usually be considered a culinary sin to use veal stock for a velouté sauce intended for chicken and vice versa. Also from an economic point of view veal bones are a lot more expensive than chicken bones. That said, it usually it takes a trained palate to tell the difference, so if you have veal bones that you want use up to make your velouté, that is going to be used with chicken, I would go ahead and do so.
Modern kitchens don’t tend to make veal velouté because we don’t tend to put many veal dishes on menus for fear of courting controversy. We do however still use veal knuckle bones to make Demi-Glace/Glace de Viande because of their gelatinous quality, that helps to thicken the sauce. I hope my convoluted response is helpful.
@@chefkevinashton I very much appreciate the response! I’m new to cooking and just made a veal Demi glacé that I’m trying to figure out what I can do with. I’m sure I’ll go through more of your videos and see something that works, thank you!
This may sound like a stupid question but what is the difference between this and a gravy?
Welcome to my channel Bob and there are no stupid questions, just interesting ones.
Most gravy is essentially brown because they are made from brown stock and in the case of roast meat also the fat that has come out of the meat in the cooking process. Gravy can be thicken by adding flour or cornstarch (cornflower) to it. Generally speaking gravy is usually thinner than a sauce such as a Velouté. I know in parts of America in the south, they make a white gravy to serve with dishes like chicken fried steak but generally gravies are brown.
The first mention of gravy was in a collection of medieval English recipes from 1390. his one recipe has the name “Chykens in Gravey.”
Thank you. That makes sense. Lol. I can tell you really know what your talking about !
Where was the mirepoix bro
Velouté sauce does not have a mirepoix in it.
Of course the stock would have been made with carrots, onions, celery and leeks, but that is the only vegetables a professional chef would put into a Velouté sauce.