How to make Chicken Velouté (Sauces series final episode)

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[FrenchCookingAcademy]

next week will study paul bocuse style of cooking and see how he makes his veloute 👨🏻‍🍳👨🏻‍🍳🙂

[fauxtaux]

I use the veloute when making weeknight suppers that I want to “upscale” a bit. I make chicken cordon blue in advance and freeze them. When I want to serve, I cook them, rice, veg and throw together a veloute. It looks like I’ve worked for hours in the kitchen. 😊

[littlejohnnyturtle]

Listening and watching a cookery demo by a French gentleman is like a gospel. This channel is super, keep going!!

[jejwood]

Been subscribed and watching since you first started, and you've improved your presentation so much since then (which is saying a lot, considering how excellent it was to start), all without changing your essential style, which is amazing. Continue to love your videos; I always learn so much.

[MistressQueenBee]

75 and still learning! The difference between bechemel and veloute. Merci beaucoup'

[johndonohoe]

Enjoyed this series Stephan! Nothing nicer than a supreme sauce, like velvet.

[theresadesouza]

Yes I also feel the same taste about white pepper. I don't understand why it has funny taste.

You best French Chef all your YouTube videos are teaching me and other well thank you God bless

[vulpsturm]

I made this for a big dinner with turkey, just good butter and quality chicken stock, and it was more amazing than any other sauce I've created. Thank you for getting me into French cuisine!

[markdavis]

As always another wonderful video. I am preparing fish for dinner and a Fish Velouté sauce will be perfect. Thank you for the informative and easy to follow/prepare video's you always provide us with.

[frankfrank]

Excellent.
Thank you for sharing this.
Good luck.

[flyoverpeasant]

Very interesting. I cook more cajun / creole (which of course has a massive French influence) but, regarding roux, was always taught "warm flour, cold liquid"... this is the opposite and can't wait to try it. Thanks for your videos.

[busisiwezwane-rehh]

❤❤❤Love how you make sauces... Mmm mouth watering 🎉

[pete]

Thanks for this easy sauce recipe...it's been a while since I made it so tonight it was Chicken with shallots and Portobello Mushrooms in Chicken Veloute sauce...this may be a no-no but instead of cream, I used a couple tbsp of milk which I added to the roux at the beginning before adding the stock, not as rich but still tasty...I personally like a darker sauce so I cook the roux for 4 min... delicious all the same...merci!

[comesahorseman]

I don't know, I *might* toast the flour a little before cooking in butter.... I know, I know, but toasted flour has much better flavor, to me. 👍

[christopherbeckerdite]

I use white pepper when making a white sauce. Keeps the taste and hides the color. Thank you Chef for another great video.

[hantykje]

White pepper and nutmeg is mandatory i white sauses.

[ghanson]

Not sure I got why the roux has to be cold before adding the stock. But, I had an idea. Why not make up a big batch of blond roux, refrigerate it into convenient size sticks, and use them as needed? If you want a darker roux, you could always cook it a bit longer. Also, when we make chicken stock we REALLY reduce it. When it cools, it is like jelly. We freeze it, often it portions (in ice trays) for easy use. When you want stock, just dilute it. If we don't do it this way, when we make gallons of stock, it becomes hard to find enough room in the freezer.

[zakirhussainarman]

It is calculated by grams and what is added to it

[CookingWithK]

I always wondered if I can make a cheese sauce with a chicken velouté instead of béchamel and how it would impact the flavor...

[loydevan]

Did you just make 'gravey'? Looks great. Great video.