How to make Chicken Velouté (Sauces series final episode)
ฝัง
- เผยแพร่เมื่อ 27 ก.ย. 2024
- 👩🍳 TO LEARN MORE ABOUT SAUCES CHECK OUR COURSE : learn.thefrenc...
Our upcoming cookbook : www.thefrenchc...
🍴 Ingredients on our website: www.thefrenchc...
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy our videos and want to support us to bring you exciting French recipes for many years to come, we’d be rapt if you would consider becoming a French Cooking Academy patron. / frenchcookingacademy
✉️ NEVER MISS A RECIPE ✉️
Sign up to our newsletter for recipes and updates
www.thefrenchc...
👋 CONNECT WITH US 👋
/ frenchcookacademy
/ frenchcookingacademy
www.pinterest....
(affiliates links)
🛒 Check our cookware and book store on amazon 🛒
amzn.to/2sQZd9z.
🍳 MY FAVOURITE COOKWARE 🍳
- Cast Iron Pan: amzn.to/343Pvn4
- My favourite Mauviel Pan: amzn.to/2RHSACP
- Starter Cookware Set (tri-ply clad): amzn.to/2DWJD2a
- Nonstick Pan: amzn.to/2VW02OF
- Cast Iron Enameled French (Staub): amzn.to/302BvXi
- All-round Cutting Board (polypropylene): amzn.to/2POc0Ei
- Heavy Duty Cutting Board (wood): amzn.to/2H4J5ZR
- Essential Utensil Set: amzn.to/2Y3eIc2
- Kitchen Scales (Imperial & Metric): amzn.to/2Vj0Flx
- Measuring Cups Set: amzn.to/2ViYkqT
🔪 GREAT VALUE FOR MONEY KNIVES SETS 🔪
- Forged Knife Set (Mercer Culinary): amzn.to/2WuDZvs
- Fibrox Knife Set (Victorinox): amzn.to/2DRrbaV
📓 MY GO TO CULINARY GUIDES 📓
- Escoffier culinary guide (English): amzn.to/2PP8ZUr
- Larousse gastronomique: amzn.to/2H4HWBK
- Le repertoire de la cuisine (English): amzn.to/2H3TKE5
- World atlas of wine: amzn.to/2VLiB84
Note: These links are affiliate links, which means that if you use our links to purchase these products, we earn a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
🥗 LOCAL PRODUCE 🥗 We support local, sustainable food producers and small farms wherever we can:
🥕 Merri Banks Market Garden
🍅 Volcano Produce
🧀 Simons Organic Dairy
🍦 Schultz Organic Dairy
🐑 Leevid Lamb
Find local producers near you in Oz
- Sustainable Table: www.sustainabl...
- Open Food Network: openfoodnetwor...
📸 FOOD PHOTOGRAPHY 📸
Food Photography by Kate Blenkiron
next week will study paul bocuse style of cooking and see how he makes his veloute 👨🏻🍳👨🏻🍳🙂
Stephane.....I'm curious about Vietnamese french hybrid cooking...:)
Listening and watching a cookery demo by a French gentleman is like a gospel. This channel is super, keep going!!
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.
thanks a lot for sticking around that long
Enjoyed this series Stephan! Nothing nicer than a supreme sauce, like velvet.
si h a classic 🙂
75 and still learning! The difference between bechemel and veloute. Merci beaucoup'
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 TH-cam videos are teaching me and other well thank you God bless
thanks 🙂👍👍👨🏻🍳
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!
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. 😊
yes it’s a great little trick 🙂🙂
Can’t wait for the book to come out
yes i will do a reveal can’t wait 🙂🙂🙂
So exciting! I’ve used Escoffier’s book for eons and I cook a lot out of Thomas Kellers books, and I think yours will marry in beautifully ☺️
Beautiful
Excellent.
Thank you for sharing this.
Good luck.
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.
❤❤❤Love how you make sauces... Mmm mouth watering 🎉
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!
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. 👍
that is more creole, use onion, pepper, celery. (no carrots). cook that for 30 minutes. then make that your rue, toasted flour, chicken stock. then strain out the mirepoix. what you end up with a white sauce base that is slightly more spice with the red or green peppers you use. i put crushed red pepper on everything but that is my taste. white pepper is good with white sauce. butter at the end, or vegetarian. clarified butter has a nice nutty flavor i have a taste for.
White pepper and nutmeg is mandatory i white sauses.
Thank you ❤❤
Thanks 😊
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.
This is amazing content. Subscribed
The brothers Roux !
😄
I am waiting for it!!!!!
Possibly making this later
C'est beau!
I tried this using a different recipe. I had too much flour and used hot rue and cold chicken stock. I ended up making a white gravy. Oh well. I’ll try this way.
It is calculated by grams and what is added to it
"i dont like the taste of white pepper for some reason" dunno why but that made me lol
Does mushroom necessary for velute?????
I'm wondering the same. My mother may she rest in peace was self-taught chef. Head chef Dupont family Delaware, 1930's. made "creamed chicken." wish watched her make it. Itrying to reproduce can't seem to get right. realized delicious buttery taste what chef did adding butter at end. did not use mushrooms. Used own stock. poached chicken dice, combine with sauce over rice. tried adding stock and milk hot roux, will try this way see what happens. She loved to cook with the butter that's for sure! Was blessed to have her that's for sure
You mention different proteins to make veloute. Would pork stock work? The French cook pork? No pork dishes that can use this type of sauce?
👍
If you want to make a white wine veloute, at what point do you add the wine?
I guessed cheese, but thought, 'Hang on. He's not Italian!' My bad.
I guessed lemon or egg yolk, not butter. In my defense either would be good.
I guessed Parsley at the end...technically correct but you DID say it was your guilty pleasure recently.
yeah totally optional 😅😅
Does anyone know of a good vegetarian stock for the velouté? Thank you.
Vegetable stock 😁
@@theunderwatercabbagesalesman lol thx but there are all kinds. My question is which one.
@@iteerrex8166 Takes only 30 minutes to make one...
For some reason my Veloute sauce thumbnail, in google results has been linked to your veloute video. So when I click on my photo it comes to your video. I am investing this breach of my copyright and I will contact google.
What is this saucery?
I see what you did there...
🥰🥰🥰🤗
Hmmmmm…. Geil
Making an educational video (about anything) is an art that this chef hasn’t quite mastered. Next…
👍🍀🌻🌾👍
why not add the cold roux to the boiling stock all at once? seem like 2 minutes of time wasted imo
🦝
Aller se faire cuire un œuf
Get some proper training or experience in a restaurant...
says the short order cook at Mcdonalds...
Why won't you go away?
Ask yourself that very same question, pal...
Do you have to speak with that weird French accent? Just speak normally. Thanks.
Do you have to be an idiot?
He was born in Paris. Why wouldn't he have a French accent?
@@steven6709 Don't confuse the clown with facts...
"the fires of hell" lol
I always wondered if I can make a cheese sauce with a chicken velouté instead of béchamel and how it would impact the flavor...
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.
this is more like making a bulk run of it. you don't want to stop eating it. putting fish sauce on the chicken to see if anyone notices.
Is the roquefort suace veloute or bechamel?
🍽👩🍳Woww looks yummy 😊😊
Nice video thanks
You are the best!!
Nice one
thinking of making a pho ga velouté, which is basically using chicken pho stock to make it
Did you just make 'gravey'? Looks great. Great video.
Making your own stock seems a bit onimus.
YES! Get that book in my eyes!
can’t wait 🙂🙂🙂
Thanks for the información 💯💯💯👍👍
Can you speak to the some specific needs people have not to have gluten in ones diet?
Have you any experience in making the roux with substitue flour like;
Tapioca flour
Rice flour
Labelled as Gluten free flour
as i mentionner there a modern way of making a veloute without using flour. these are some of the we teach in our online sauce course 🙂👍
I have a plan to make lasagna with veloute sauce instead of bechamel.
not sure it will be thick enough
I use white pepper when making a white sauce. Keeps the taste and hides the color. Thank you Chef for another great video.
White pepper has a slightly different taste to me
@@lennybob2602I use if for the different taste. I use black pepper for most things and the change is refreshing.
can i use canned mushroom?
beautiful chef. well done
What is the mushroom “essence” you mentioned?
it is another technique where you make a reduction using some mushrooms in a bit of water , butter then when the taste has concentrated you gather the cooking juices and use that
Yummy
Love it!
👍🙂
You know, I've made this for years and I forgot it was from France. Thanks, chef. ^^;