Sunday, February 15, 2015

The Mother Sauces: Velouté/Suprême, Sous Vide Chicken

Next in our series on the five mother sauces is velouté sauce.  Velouté is similar to béchamel sauce in that it's a single liquid thickened with roux. Also like béchamel, you'll see that's it's pretty darn easy to make.

For this post, we'll be making the mother sauce, velouté, a child sauce called sauce suprême, and some awesome sous vide chicken and vegetables.

Part I: Sauce Suprême
Velouté Sauce
2 tbsp butter
2 tbsp flour
1 cup chicken stock

Sauce Suprême
1 cup velouté sauce
¼ cup heavy cream
1 tbsp cold butter for mounting

Inspiration for the chicken and vegetables comes from the ChefSteps recipes for chicken roulade and whole poached chicken. The sauce suprême recipe is from a combination of a few recipes + personal experience.