componentL2 · intermediateHistory unverifiedscratch: kitchen
Classic French velouté
veloute-classic · sauce · French
About
Blond roux and white stock, simmered and strained. The mother sauce beside béchamel.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Skill ladder
- L1 Home velouté
- L2 Classic French velouté · this page
- L3 Mounted velouté
- L4 Expert glossed velouté
Uses
- Blond roux 80 g
- Classic chicken stock 600 g
- Salt 4 g
Preparations used
- No preparation inputs on this node.
Used in
Similar in this layer
- Mounted velouté 0.94
- Home velouté 0.94
- Expert glossed velouté 0.94
- Avgolemono sauce 0.60
- Ramen chintan broth 0.60
- Advanced Tteokbokki sauce 0.59
- Tteokbokki sauce 0.59
- Classic Tteokbokki sauce 0.59
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 375.0 g Waterpath veloute-classic → chicken-stock-classic → water
- 187.5 g Chicken bonespath veloute-classic → chicken-stock-classic → chicken-bones
- 40.0 g Unsalted butterpath veloute-classic → blond-roux → raw-roux → unsalted-butter
- 40.0 g All-purpose wheat flourpath veloute-classic → blond-roux → raw-roux → wheat-flour
- 18.8 g Yellow onionpath veloute-classic → chicken-stock-classic → mirepoix → diced-onion → yellow-onion
- 9.4 g Carrotpath veloute-classic → chicken-stock-classic → mirepoix → diced-carrot → carrot
- 9.4 g Celerypath veloute-classic → chicken-stock-classic → mirepoix → diced-celery → celery
- 4.0 g Saltpath veloute-classic → salt