Emily Carter
Chicken velouté is one of the five mother sauces of French cooking, along with Béchamel, Espagnole, Hollandaise, and Sauce Tomat. It is a light cream sauce made with chicken stock, thickened with a blond roux of butter and flour. The sauce pairs well with chicken and fish, and can be served with mashed potatoes, rice, or green beans.
| Characteristics | Values |
|---|---|
| Type of dish | Side dish |
| Ideal with | Chicken, fish |
| Ingredients | Chicken stock, butter, flour, salt, pepper, eggs, cream, lemon juice, vegetables (optional) |
| Preparation | Melt butter, stir in flour to form a roux, add hot chicken stock, simmer, add seasoning to taste |
| Variations | Velouté soup, velouté suprême, dairy-free |
| Accompaniments | Bread, rice, mashed potatoes, sautéed chicken breast, rotisserie chicken |
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Mashed potatoes and green beans
To make mashed potatoes and green beans, you will need fresh green beans, potatoes, butter, heavy cream, garlic powder, salt, and black pepper. You can also add onions, scallions, and cheese to enhance the flavour and appearance of the dish. If you prefer a dairy-free option, you can substitute butter with olive oil and use dairy-free alternatives for heavy cream.
Start by boiling the potatoes and green beans together. If you prefer crispier green beans, add them during the last few minutes of boiling. Drain the water and put the potatoes and green beans back into the cooking pot. Add the remaining butter, heavy cream, garlic powder, salt, and black pepper. Mash everything together, leaving some texture if desired. You can keep it chunky for a rustic feel or mash until smooth for a traditional mashed potato texture.
To customise the flavour, you can mix in cheese, fresh herbs, or roasted garlic. A sprinkle of Parmesan or cheddar would be a nice addition. You can also sauté onions in butter or olive oil before adding the potatoes to deepen the flavour and ensure they are soft and fragrant. Chopped scallions can be sprinkled on top to enhance the appearance of the dish.
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Rice
Chicken velouté is a sauce made with chicken stock, butter, and flour, and is often served with rice. The sauce is similar to a white sauce but is much lighter due to the use of chicken stock instead of milk.
When serving chicken velouté with rice, it is important to prepare the rice correctly to ensure it is fluffy and not sticky. Here is a step-by-step guide on how to prepare rice as a side dish for chicken velouté:
Choosing the Right Rice
For a side dish with chicken velouté, it is recommended to use long-grain white rice. This type of rice has a delicate texture and a neutral flavor that complements the sauce well. You can also use brown rice if you prefer a nuttier flavor and chewier texture.
Rinsing the Rice
Before cooking, it is important to rinse the rice thoroughly with cold water. This helps remove any excess starch, which can cause the rice to become sticky. Place the rice in a fine-mesh strainer and rinse it under running water for a couple of minutes, stirring it with your hand to ensure all the grains are rinsed.
Cooking the Rice
For perfectly cooked rice, use a ratio of 1 cup of rice to 2 cups of water. Bring the water to a boil in a saucepan with a tight-fitting lid. Once the water is boiling, add the rice and stir it gently to separate the grains. Return the water to a boil, then reduce the heat to low, cover the saucepan, and simmer for about 15 minutes. Do not lift the lid or stir the rice during this time, as it needs to cook undisturbed.
Fluffing and Resting the Rice
After 15 minutes, turn off the heat and let the rice sit, still covered, for an additional 3 to 5 minutes. This allows the rice to absorb any remaining moisture and ensures that it is cooked evenly throughout. After 5 minutes, remove the lid and fluff the rice with a fork to separate the grains and release any excess steam.
Seasoning the Rice
Taste the rice and season it with salt and pepper as needed. You can also add other seasonings or herbs to complement the flavors of the chicken velouté. For example, a sprinkle of chopped fresh parsley or chives can add a bright flavor to the dish.
Serving the Rice
Serve the rice alongside the chicken velouté, ensuring that you don't mix the two together. This allows the sauce and the rice to retain their distinct flavors and textures. Enjoy the combination of creamy sauce and fluffy rice for a delicious and satisfying meal.
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Farfalle pasta
One option is to prepare a garlic parmesan pasta dish. This recipe involves cooking the farfalle according to the package directions, then sautéing garlic and onion in olive oil until translucent. Red pepper flakes can be added for a touch of heat. The next step is to add butter, dry white wine, and chicken broth, bringing the mixture to a boil before reducing the heat. Dried basil and parsley are then added, and the sauce is simmered until it reduces. Finally, parmesan cheese is stirred in, and the cooked farfalle is tossed with the sauce. This dish can be served as a side or main course and can be customised with additional ingredients such as spinach, asparagus, or broccoli.
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Roasted pumpkin
Chicken velouté is a smooth, creamy sauce made with chicken stock and butter. It is often served with chicken or fish, and can be used as a base for other sauces. Chicken velouté goes well with rice, mashed potatoes, or bread.
Ingredients:
- Pumpkin, cut into cubes
- Olive oil
- Salt
- Pepper
- Herbs of your choice (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut the pumpkin into evenly sized cubes, removing the seeds and fibrous strings.
- Toss the pumpkin cubes with olive oil, salt, and pepper. Ensure the pumpkin pieces are coated evenly.
- Spread the pumpkin cubes on a baking sheet in a single layer, leaving some space between them.
- Roast the pumpkin in the oven for 25-30 minutes, or until tender and lightly browned. Keep an eye on it to avoid overcooking.
- Optional: toss the roasted pumpkin with chopped fresh herbs like thyme or rosemary for added flavor.
- Serve the roasted pumpkin as a side dish with chicken velouté. It provides a sweet and savory contrast to the creamy sauce.
You can also make a pumpkin velouté, which is a delicious soup that can be served as a starter or side dish. This recipe is by Gordon Ramsay and serves 6 people.
Ingredients:
- 1.3 kg pumpkin or butternut squash, diced
- 50g butter
- Sea salt and freshly ground black pepper
- Generous splash of dry white wine
- 2 bay leaves
- 1 litre chicken or vegetable stock
- Parmesan rind, about 50g
- 3-4 tablespoons of double cream
- Drizzle of truffle oil (optional)
- 6 slices of white bread, crusts removed
- 3 tablespoons of freshly grated Parmesan
Instructions:
- Sweat the diced pumpkin in butter over low heat without letting it colour. Cook until soft and dry.
- Add a generous splash of dry white wine and cook until it forms a syrupy glaze over the pumpkin.
- Add the bay leaves and 800ml of stock. Bring to a boil.
- Add the Parmesan rind and simmer gently for 10-15 minutes, uncovered, until the pumpkin is tender.
- Remove from heat and let it cool slightly. Remove the Parmesan rind.
- Blend the soup until smooth. You can use a handheld blender or a food processor.
- Adjust the flavour and consistency with salt, pepper, more stock, and double cream to taste.
- For the Parmesan toasts, lightly toast the bread slices on both sides. Remove the crusts and cut each slice diagonally into triangles. Sprinkle Parmesan over the toasts.
- Drizzle the soup with truffle oil, if desired. Serve the pumpkin velouté with the Parmesan toasts on the side.
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Mushroom sauce
Ingredients:
- Butter
- All-purpose flour
- Chicken stock
- White button mushrooms
- Onion
- Garlic
- Salt and pepper to taste
- Parmesan or Romano cheese for garnish (optional)
Instructions:
Start by heating butter in a medium saucepan. Once melted, add an equal amount of flour to create a roux. Cook the roux for about 1-2 minutes to eliminate the raw flour flavour. Next, slowly add in the hot chicken stock, whisking continuously until smooth. Bring this mixture to a boil, then reduce the heat to a simmer.
Meanwhile, prepare the mushrooms by cleaning and quartering them. Heat some oil in a frying pan over medium-high heat, then add the mushrooms and season with salt and pepper. Sauté the mushrooms until tender. Finely chop an onion and, in a separate pan, sauté until golden, reducing the heat as the onion reduces in moisture. Add some crushed or minced garlic and cook for another minute.
Now, add the sautéed mushrooms, onions, and garlic to the saucepan with the velouté. Blend everything together and season with salt and pepper to taste. You can also add herbs like oregano or parsley for extra flavour.
This mushroom sauce is perfect served over chicken or as a filling for pies. It can also be combined with cooked pasta, such as garganelli or penne, for a complete meal.
Feel free to adjust the seasoning or add other ingredients to customize this mushroom sauce to your liking!
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