Veloute也是五大mother sauce之一。如用鸡汤来做就是Chicken Veloute,如使用鱼汤来做则可做成Fish Veloute.
用料
| Butter 黄油 | 2 oz |
| Flour 面粉 | 2 oz |
| Chicken stock(warm)鸡高汤（热） | 5 cups |
| Onion(medium dice)洋葱（中粒） | 2 oz |
Veloute(Chicken)天鹅绒酱（鸡味）的做法
Heat the butter in a sauce pan and sweat the onion. Make sure they don't brown. 将黄油在炒锅中融化，加入洋葱煸炒出香味，注意不要炒出焦黄色。
Add the flour and make a blond roux. 加入面粉用手持打蛋器打圈划出金色面糊。
Add the chicken stock and bring to a boil. Allow the sauce to simmer for 30 minutes. 加入鸡高汤烧开，将火关小慢煮30分钟。
Strain through a chinois. 用细目漏勺过滤。
小贴士
Note: If serving the veloute on its own, season with salt and pepper to taste. Don'tseason if using in other preparations. 如果直接使用，加盐和黑椒粉调味。如用它来做其他酱料，刚不要调味。