Broth Sauces

 

            Broth or velouté sauces are also made with roux, however the milk or dairy products are replaced with broth or stock.  The roux is cooked a little longer to the blond stage, a light brown.  More seasonings are added.  Sometimes this sauce is finished with a little cream.

 

Broth and stocks add flavor and richness to the sauce.  Often the sauce is named for the type of broth or stock used.  For example, Chicken Velouté uses chicken broth, Veal velouté uses veal stock.

 

Velouté sauces can double as soup.  These are rich soups like shrimp velouté or lobster velouté.  Soups like this should be served as a soups course and a smaller amount than would be served as a meal.

 

To make a velouté, choose a broth to use. Melt ¼ C unsalted or clarified butter in a sauce pan.  Add ¼ C flour and whisk.  Cook the roux over low heat to the blond stage. Add 4 C broth of choice and whisk the roux to the desired thickness.  Add 1 t salt, a pinch of nutmeg and a pinch of white pepper.  Taste and adjust the seasoning.  Simmer for 1 ½ hours over low heat.  Strain and transfer to a sauce pan.  Add one more cup of broth and cook for a few more minutes.  Remove from the heat and allow to cool.  Transfer to a small mixing bowl and let it settle, stir occasionally to prevent a film from forming.  I usually half this recipe and make it like béchamel only substitute the broth for the dairy product.

 

Types of sauces in this category are Sauce Supreme, Bercy Sauce, Normandy Sauce, Mushroom Sauce, Sauce Ravigote, Venetian Sauce, and some types of wine sauces

 

This Week’s Challenge - Make a Velouté sauce

 

            Choose a stock or broth and a make a velouté sauce.  Don’t forget to think about how you will use the sauce.  Make up a dish or research a recipe online.  Plan a meal around your sauce.

 

Melt the butter

Add the flour

Cook to a blonde roux

Add your hot broth.  I used chicken broth.

           

Reduce over low heat to the desired
thickness of the sauce.

Tip for this Week – Substitutes for stock or broth

 

            Often we have no time to make broth and stock from scratch.  It is always best to make your broths and stocks from scratch whenever possible.  When there just isn’t time, good stocks are now available at the grocery store.  Better Than Stock is a brand broth base that is good.  I don’t recommend making broth from bouillon cubes.  These are fine to add some flavor, but they don’t work well in large amounts.  I make it a practice to save leftover stock for use later.  I keep them in the freezer.

Better than stock.  This is fish stock. 
I keep it because it is hard to find fish or seafood
stock at the grocery store.

This Week in Punkin’s Kitchen

Chicken and Mushrooms

 

Add caption

 

The ingredients

 

Suatee the chicken in the butter.

Add the onions and cook.

Add the mushrooms and cook until the chicken,
onions and mushrooms are done.

Add the chicken veloute and reduce
while the rice or noodles cook.

Serve over rice or noodles

 

print recipe

Chicken and Mushrooms in Chicken Velouté Sauce

by Grace Barnes October-7-2016

The chicken Velouté sauce can be made in advance.

Ingredients

• Chicken Velouté Sauce
• 2 T Butter, unsalted
• 2 T Flour
• 1 to 1 1.2 C Chicken broth
• 2 t Heerbes de Provence
• Salt and pepper to taste
• Chicken and mushrooms
• Three Chicken breast, cubed
• 2 T Butter, unsalted
• 1 1/2 C Mushrooms, sliced
• 1/4 C Onions, diced small
• 1 lg. Garlic clove, minced
• 1 t Oregano, dried leaves
• 1 t Thyme, dried leaves
• Salt and pepper to taste
• Noodles or rice

Instructions

1. Make the chicken velouté sauce. Make a roux with 2 T butter and the flour. Cook to a light brown roux.2. Slowly add some of the chicken broth and whisk continually.3. When it thickens, add more broth. Continue these steps until the broth is used up.4. Add the Herbes de Provence and salt and pepper.5. Taste and adjust the seasoning. 6. Set the chicken velouté sauce aside.7. Melt the rest of the butter in a large skillet.8. Add the cubed chicken breast and brown on all sides.9. Add the mushrooms, onions and garlic. Cook stirring occasionally until the onion is translucent.10. When the chicken is done, add the chicken velouté sauce. Allow it to warm up.11. Serve over noodles or rice.

Details

Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Yield: four servings

Fish and Mushrooms Stew

The ingredients
(Not pictured is 3 C dice white fish,
I used cod)

Melt the butter, add the flour and
cook to a blond roux.

Warn the fish stock.
I used Better Than Stock fish flavor,

Add the stock to the roux and reduce heat
to low.  Reduce to the desire consistency.

Cook the onion in the melted butter
until translucent.

Add the rest of the fish stock, mushrooms,
garlic and seasonings.

Add the dice fish and cook.

Add the wine and cook until the fish is done.

Add the reduced fish veloute sauce.

 

print recipe

Fish and Mushro Stew

by Grace Barnes October-7-2016

This is an easy dish with lots of flavor from the fish velouté sauce.

Ingredients

• 2 T Butter, unsalted or clarified
• 2 T Flour
• 2 C Fish broth, warmed
• 2-3 C White fish of choice, cubed (I usually use cod or hake)
• 1 C Fish broth
• 1 T Butter, unsalted
• 1/2 C Onions, sliced
• 4-6 Mushrooms, sliced
• 2 Garlic cloves, minced
• 1/4 C Dry white wine
• 1-2 Bay leaf
• 1/2 t Thyme
• Salt and pepper to taste
• 2-3 T Parsley, fresh chopped
• Shrimp, cooked for garnish

Instructions

1. Make fish velouté. Make roux with the first butter and flour.2. Cook the roux to the blonde stage, off white.3. Slowly add the fish broth and whisk to combine.4. When all the broth has been added, turn down the heat and allow the sauce to reduce.5. In a large skillet, melt the butter.6. Sautee the onions in the butter until transparent.7. Add the mushrooms, garlic, wine, and seasonings.8. Add the fish cubes (I usually use cod or Hake).9. Add the remaining fish broth.10. When everything is cooked, add the reduced fish velouté to the fish and mushrooms.11. Garnish with cooked shrimp and parsley.

Details

Prep time: 25 mins Cook time: 40 mins Total time: 1 hour 6 mins Yield: 6-8 servings

Salad of the Week

 

Green Salad with Fruit with Raspberry Nut Vinaigrette

This is a good salad for all seasons.  Use the fruit of the season, like fresh berries in spring, pears or grapes for fall and Mandarin orange slices, or cranberries for winter.  You can also change the cheese and nuts.  One of my favor versions is pear, goat cheese and pecans.  Blue cheese, fresh mozzarella, grated Parmesan or Romano, and cubes of just about any cheese will work.



 

I added some cucumber

I added the sliced cucumber to the greens

Toast the pine nuts

I added som bell pepper for color

 

Ad the blueberries, feta and the cooled
toasted pine nuts.

The ingredients for the Raspberry Nut
Vinaigrette

Place all the ingredients in a
 cruet or  jar and shake.
Or lace the ingredients is a small
bowl and whisk to combine.

Toss the salad and add the dressing or
place the salad on serving plates and
add the dressing to each serving.

 

print recipe

Green Salad with Fruit and Raspberry Nut Vinaigrette

by Unknown October-7-2016

This is a good salad for all seasons. Use the fruit of the season, like fresh berries in spring, pears or grapes for fall and Mandarin orange slices, or cranberries for winter. You can also change the cheese and nuts.

Ingredients

• One package Salad greens of choice
• 1 C Cherry tomatoes
• 1/2 C Blueberries or other fruit
• 192 inches Cucumber, sliced thin
• 4-6 Mushrooms, sliced
• 1/4 Bell pepper, cut in thin slices
• 2 T Feta, crumbled
• 1-2 T Pine nuts, toasted or other nut of choice

Instructions

1. Place the vegetables, in a salad bowl.2. Top with feta and pine nuts.3. Make the dressing.

Details

Prep time: 30 mins Cook time: Total time: 30 mins Yield: 8-10 servings

print recipe

Raspberry Nut Vinaigrette

by Unknown October-7-2016

This is easy and quick. Nut oil does not stand up to heat, but is wonderful in dressings. I use hazel or walnut oil, but other nut oil would work

Ingredients

• 2 T Raspberry Vinegar
• 1/4 C Hazel or Walnut oil
• 2 T Canola oil
• 1 t Dijon mustard
• 1 t Tarragon, dried and crushed
• 2 T Water
• Salt and pepper to taste

Instructions

1. Place all the ingredients in a jar or curette and shake to combine.2. Add to the salad just before serving.

Details

Prep time: 10 mins Cook time: Total time: 10 mins Yield: 3/4 C

Happy Cooking!