Xesla Research Organisation

Sauce Veloute Ordinaire ( Ordinary Cream Sauce ) commonly just called Veloute is the white mother sauce used to make a lot of french classic sauces ( Sauce Allemande, Sauce Andalouse, Sauce Aurore, and many more ).

It is made from mixing a Fond Blanc Ordinaire ( Ordinary White Stock ) with a blonde roux.   Pretty straight forwards,  the hard part was making the Fond Blanc Ordinaire in the first place.

Sauce Veloute Ordinaire ( Ordinary Cream Sauce )

• 2.5 Litres Fond Blanc Ordinaire ( Ordinary White Stock )
• 1 cup cold water
• 175g flour
• 225g butter

Make the roux by melting the butter over high heat until it foams.

Turn down the heat to low and add in the flour,  stirring immediately.

Stir every minute or so ( or continuously if you have the patience ) until the roux goes a pale yellow colour and you can’t taste the raw flour.    Cool it to room temperature, and then put it in the fridge.

When you put the roux into the fridge it’s time to bring the stock up to the boil,   Once it’s boiling add in the cooled roux and stir vigorously for a minute.  Bring back to the boil and turn down to a low simmer.

Simmer for 1.5 hours, skim the top frequently to get rid of any scum.

Strain through a chinois and cool uncovered.

Tags: cream sauce, french, sauce, sauce veloute ordinaire, Stock, veloute