Fish Velouté Sauce
A classic fish velouté sauce, one of the five essential mother sauces, provides a versatile base for various culinary preparations.
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Instructions
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Heat fish stock to a simmer in a medium saucepan, then reduce heat to keep it hot.
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In a separate heavy-bottomed saucepan, melt clarified butter over medium heat until frothy; stir in flour to create a pale-yellow roux, then cook for one minute.
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Slowly whisk the hot fish stock into the roux until smooth and lump-free.
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Simmer the sauce for about 30 minutes, or until reduced by one-third, stirring frequently and skimming any impurities from the surface.
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If the sauce is too thick, whisk in additional hot stock until it coats the back of a spoon.
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Remove the sauce from heat and, for an extra smooth consistency, pass it through a cheesecloth-lined strainer.
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Keep the velouté covered until ready to use.