Fish Velouté Sauce Recipe

Name: Fish Velouté Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 16
Ingredients: 6 cups fish stock; 2 oz clarified butter; 2 oz all-purpose flour

Prep: 5 mins

Cook: 30 mins

Total: 35 mins

Servings: 16 servings

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Velouté is one of the five mother sauces of classical cuisine. It can be made with any white stock, but this version, the fish velouté, is made with fish stock. There's also a veal velouté and a chicken velouté.

Fish velouté is the basis for the traditional White Wine Sauce, as well as the classic Bercy sauce, the Normandy sauce, and many others.

Note that the velouté is not itself a finished sauce—that is to say, it isn't typically served as is. You could, however, simply season it with salt and pepper and use it much as you would a basic gravy.

6 cups fish stock
2 ounces clarified butter
2 ounces all-purpose flour

Gather the ingredients.
Heat the fish stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over medium heat until it becomes frothy. Don't let it turn brown, though—that'll affect the flavor.
With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux. Heat the roux for another minute or so to cook off the taste of raw flour.
Using a wire whisk, slowly add the hot fish stock to the roux, whisking vigorously to make sure it's free of lumps.
Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.
The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock until it's just thick enough to coat the back of a spoon.
Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
Keep the velouté covered until you're ready to use it.
Enjoy!

Nutrition Facts (per serving)
58	Calories
4g	Fat
3g	Carbs
2g	Protein

Nutrition Facts
Servings: 16
Amount per serving
Calories	58
% Daily Value*
Total Fat 4g	5%
Saturated Fat 2g	12%
Cholesterol 10mg	3%
Sodium 136mg	6%
Total Carbohydrate 3g	1%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 2g
Vitamin C 0mg	0%
Calcium 3mg	0%
Iron 0mg	1%
Potassium 130mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.