White Wine Veloute. Discover The Extensive Range Of Fine Wines Available Online At Laithwaite's Wine Now! Experience Exceptional Wines With Our Wine Plan – Red, White Or Mixed Cases, Buy Now. One of these sauces is the white wine sauce, based off of the veloute sauce.
These days a velouté could refer to any sauce thickened with butter and/or cream. Season with chopped parsley and lemon juice to taste. Most classic white sauces are derived from Velouté sauce, which is just a white stock (veal, chicken, or fish for example) that has been thickened with a white roux (an equal combination of flour and fat, typically butter). You can cook White Wine Veloute using 8 ingredients and 10 steps. Here is how you achieve that.
Ingredients of White Wine Veloute
- You need 1 cup of flour.
- It’s 64 oz of chicken stock.
- It’s 1 of bottle of white wine.
- Prepare 1 of salt and pepper.
- Prepare 1 of veggie/olive oil or butter (preferably butter).
- You need 1 packages of pork chops or chicken breast.
- You need 2 tbsp of cornstarch.
- It’s 1/4 cup of cold water.
The difference between a white stock and a brown stock is whether or not the bones it is made from have been roasted or not. Wine sauce: such as white wine sauce and champagne sauce; See also. White Wine Sauce Recipe is the combination of Mediterranean aromatic herbs thyme, chervil, basil and red pepper. If you are suffering from the digestive problem, then White wine sauce is the best option for you because it is easy to digest.
White Wine Veloute step by step
- Heat butter or oil in a saute pan. Dredge meat in flour. Shake off excess flour. Season the pork or chicken..
- Cook on each side until there is nice caramelization and fond marks on the pan (brown bits). Approximately 5 minutes each side. Remove from pan. Either finish in oven or pan. Done at no more than 155° or until clear juices flow..
- Heat the empty saute pan and add wine. Scrape up the brown bits (deglaze). Reduce by 1/2.
- Add chicken stock. Reduce by 1/2.
- Adjust salt and pepper..
- Combine cornstarch and water. Whisk very well to avoid clumps.
- Gradually pour cornstarch mixture into the sauce while whisking vigorously to avoid a lumpy sauce. Make more slurry if you want a thicker sauce..
- Finish by whisking in butter or fresh herbs.
- Variations; Fresh tarragon, thyme, parsley, rosemary, sage, basil, garlic powder, onion powder, bay leaf, black peppercorns.
- Also try using a blonde roux or adding fresh garlic and onions..
Velouté much like Bechamel Sauce, is a creamy white sauce which is thickened with a roux. While both sauces are smooth, creamy and generally white or cream colored, the biggest difference between them is that veloute is made with a white stock or broth, (most commonly chicken stock or fish stock), and Bechamel is made using milk. Many other creamy sauces come from velouté, and they have varied additions: herbs, wine, shallots, or meat drippings, like gravy. Like béchamel, velouté is considered a white sauce, and both are thickened with roux, a mixture of butter and flour. Whereas béchamel has milk as its base, velouté is made with stock.