How to make Chicken Velouté (Sauces series final episode)

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[@FrenchCookingAcademy]

next week will study paul bocuse style of cooking and see how he makes his veloute 👨🏻‍🍳👨🏻‍🍳🙂

[@morvegil]

Stephane.....I'm curious about Vietnamese french hybrid cooking...:)

[@fauxtaux]

I use the veloute when making weeknight suppers that I want to “upscale” a bit. I make chicken cordon blue in advance and freeze them. When I want to serve, I cook them, rice, veg and throw together a veloute. It looks like I’ve worked for hours in the kitchen. 😊

[@FrenchCookingAcademy]

yes it’s a great little trick 🙂🙂

[@littlejohnnyturtle8770]

Listening and watching a cookery demo by a French gentleman is like a gospel. This channel is super, keep going!!

[@jejwood]

Been subscribed and watching since you first started, and you've improved your presentation so much since then (which is saying a lot, considering how excellent it was to start), all without changing your essential style, which is amazing. Continue to love your videos; I always learn so much.

[@FrenchCookingAcademy]

thanks a lot for sticking around that long

[@johndonohoe3778]

Enjoyed this series Stephan! Nothing nicer than a supreme sauce, like velvet.

[@FrenchCookingAcademy]

si h a classic 🙂

[@theresadesouza9951]

Yes I also feel the same taste about white pepper. I don't understand why it has funny taste.
You best French Chef all your RUclips videos are teaching me and other well thank you God bless

[@FrenchCookingAcademy]

thanks 🙂👍👍👨🏻‍🍳

[@frankfrank6541]

Excellent.
Thank you for sharing this.
Good luck.

[@vulpsturm]

I made this for a big dinner with turkey, just good butter and quality chicken stock, and it was more amazing than any other sauce I've created. Thank you for getting me into French cuisine!

[@Miriam-fk9wr]

You are the best!!

[@ggangulo]

beautiful chef. well done

[@lifeisbeautiful_nz]

Thank you ❤❤

[@willyum3920]

YES! Get that book in my eyes!

[@FrenchCookingAcademy]

can’t wait 🙂🙂🙂

[@RP-mm9ie]

Thanks 😊

[@sandi4215]

Can’t wait for the book to come out

[@FrenchCookingAcademy]

yes i will do a reveal can’t wait 🙂🙂🙂

[@sandi4215]

So exciting! I’ve used Escoffier’s book for eons and I cook a lot out of Thomas Kellers books, and I think yours will marry in beautifully ☺️

[@samcheese34]

This is amazing content. Subscribed

[@kaci13658]

"the fires of hell" lol

[@matthewchow4991]

Nice video thanks

[@benandolga]

C'est beau!

[@FriendsFamilyKitchen]

🍽👩‍🍳Woww looks yummy 😊😊

[@markdavis4100]

As always another wonderful video. I am preparing fish for dinner and a Fish Velouté sauce will be perfect. Thank you for the informative and easy to follow/prepare video's you always provide us with.

[@jimflask1164]

this is more like making a bulk run of it. you don't want to stop eating it. putting fish sauce on the chicken to see if anyone notices.

[@dertobbe1176]

Nice one

[@flyoverpeasant8016]

Very interesting. I cook more cajun / creole (which of course has a massive French influence) but, regarding roux, was always taught "warm flour, cold liquid"... this is the opposite and can't wait to try it. Thanks for your videos.

[@eduardobohme8466]

I am waiting for it!!!!!

[@jjjvclub]

Love it!

[@FrenchCookingAcademy]

👍🙂

[@chefmarco8173]

Thanks for the información 💯💯💯👍👍

[@hantykje3005]

White pepper and nutmeg is mandatory i white sauses.

[@pete8516]

Thanks for this easy sauce recipe...it's been a while since I made it so tonight it was Chicken with shallots and Portobello Mushrooms in Chicken Veloute sauce...this may be a no-no but instead of cream, I used a couple tbsp of milk which I added to the roux at the beginning before adding the stock, not as rich but still tasty...I personally like a darker sauce so I cook the roux for 4 min... delicious all the same...merci!

[@comesahorseman]

I don't know, I *might* toast the flour a little before cooking in butter.... I know, I know, but toasted flour has much better flavor, to me. 👍

[@jimflask1164]

that is more creole, use onion, pepper, celery. (no carrots). cook that for 30 minutes. then make that your rue, toasted flour, chicken stock. then strain out the mirepoix. what you end up with a white sauce base that is slightly more spice with the red or green peppers you use. i put crushed red pepper on everything but that is my taste. white pepper is good with white sauce. butter at the end, or vegetarian. clarified butter has a nice nutty flavor i have a taste for.

[@elizabadrillah5624]

Yummy

[@coldsteel7657]

Possibly making this later

[@loydevan1311]

Did you just make 'gravey'? Looks great. Great video.

[@benjamin3541]

The brothers Roux !

[@FrenchCookingAcademy]

😄

[@christopherbeckerdite4273]

I use white pepper when making a white sauce. Keeps the taste and hides the color. Thank you Chef for another great video.

[@lennybob2602]

White pepper has a slightly different taste to me

[@Dreyno]

@@lennybob2602I use if for the different taste. I use black pepper for most things and the change is refreshing.

[@ghanson1717]

Not sure I got why the roux has to be cold before adding the stock. But, I had an idea. Why not make up a big batch of blond roux, refrigerate it into convenient size sticks, and use them as needed? If you want a darker roux, you could always cook it a bit longer. Also, when we make chicken stock we REALLY reduce it. When it cools, it is like jelly. We freeze it, often it portions (in ice trays) for easy use. When you want stock, just dilute it. If we don't do it this way, when we make gallons of stock, it becomes hard to find enough room in the freezer.

[@marinaabad4995]

You mention different proteins to make veloute. Would pork stock work? The French cook pork? No pork dishes that can use this type of sauce?

[@user-co9dt1xy9e]

If you want to make a white wine veloute, at what point do you add the wine?

[@tonyclifton265]

"i dont like the taste of white pepper for some reason" dunno why but that made me lol

[@user-jg6ny6ju1c]

can i use canned mushroom?

[@sazr9569]

thinking of making a pho ga velouté, which is basically using chicken pho stock to make it

[@Lorne.Morrell]

I tried this using a different recipe. I had too much flour and used hot rue and cold chicken stock. I ended up making a white gravy. Oh well. I’ll try this way.

[@rimmersbryggeri]

Is the roquefort suace veloute or bechamel?

[@paulmace7910]

What is the mushroom “essence” you mentioned?

[@FrenchCookingAcademy]

it is another technique where you make a reduction using some mushrooms in a bit of water , butter then when the taste has concentrated you gather the cooking juices and use that

[@onamuir4985]

🥰🥰🥰🤗

[@iteerrex8166]

Does anyone know of a good vegetarian stock for the velouté? Thank you.

[@theunderwatercabbagesalesman]

Vegetable stock 😁

[@iteerrex8166]

@@theunderwatercabbagesalesman lol thx but there are all kinds. My question is which one.

[@thofMay]

@@iteerrex8166 Takes only 30 minutes to make one...

[@user-dp6so7co7l]

Does mushroom necessary for velute?????

[@pegzoconnor7205]

I'm wondering the same. My mother may she rest in peace was self-taught chef. Head chef Dupont family Delaware, 1930's. made "creamed chicken." wish watched her make it. Itrying to reproduce can't seem to get right. realized delicious buttery taste what chef did adding butter at end. did not use mushrooms. Used own stock. poached chicken dice, combine with sauce over rice. tried adding stock and milk hot roux, will try this way see what happens. She loved to cook with the butter that's for sure! Was blessed to have her that's for sure

[@charleswindsor1184]

Can you speak to the some specific needs people have not to have gluten in ones diet?
Have you any experience in making the roux with substitue flour like;
Tapioca flour
Rice flour
Labelled as Gluten free flour

[@FrenchCookingAcademy]

as i mentionner there a modern way of making a veloute without using flour. these are some of the we teach in our online sauce course 🙂👍

[@robertcatuara5118]

I guessed lemon or egg yolk, not butter. In my defense either would be good.

[@LulaJake]

I have a plan to make lasagna with veloute sauce instead of bechamel.

[@linav10]

not sure it will be thick enough

[@edstraker8451]

I guessed cheese, but thought, 'Hang on. He's not Italian!' My bad.

[@pandoraeeris7860]

What is this saucery?

[@thofMay]

I see what you did there...

[@catherinedsouza854]

👍🍀🌻🌾👍

[@TheRealJayGutta]

I guessed Parsley at the end...technically correct but you DID say it was your guilty pleasure recently.

[@FrenchCookingAcademy]

yeah totally optional 😅😅

[@chefkevinashton]

For some reason my Veloute sauce thumbnail, in google results has been linked to your veloute video. So when I click on my photo it comes to your video. I am investing this breach of my copyright and I will contact google.

[@indiosveritas]

Making your own stock seems a bit onimus.

[@teridacktaljones4553]

🦝

[@miaththered]

You know, I've made this for years and I forgot it was from France. Thanks, chef. ^^;

[@olliverDoggo]

why not add the cold roux to the boiling stock all at once? seem like 2 minutes of time wasted imo

[@mvl6827]

Making an educational video (about anything) is an art that this chef hasn’t quite mastered. Next…

[@yassinesahraoui840]

Aller se faire cuire un œuf

[@eviljew8206]

Get some proper training or experience in a restaurant...

[@thofMay]

says the short order cook at Mcdonalds...

[@eviljew8206]

Why won't you go away?

[@thofMay]

Ask yourself that very same question, pal...

[@frankfurter7260]

Do you have to speak with that weird French accent? Just speak normally. Thanks.

[@theunderwatercabbagesalesman]

Do you have to be an idiot?

[@steven6709]

He was born in Paris. Why wouldn't he have a French accent?

[@thofMay]

@@steven6709 Don't confuse the clown with facts...