How to make Chicken Velouté (Sauces series final episode)

Рет қаралды 58,508

8 ай бұрын

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Пікірлер: 94

@FrenchCookingAcademy 8 ай бұрын

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

@morvegil 8 ай бұрын

Stephane.....I'm curious about Vietnamese french hybrid cooking...:)

@fauxtaux 8 ай бұрын

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. 😊

@FrenchCookingAcademy 8 ай бұрын

yes it’s a great little trick 🙂🙂

@littlejohnnyturtle8770 3 ай бұрын

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

@jejwood 8 ай бұрын

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.

@FrenchCookingAcademy 8 ай бұрын

thanks a lot for sticking around that long

@vulpsturm 6 ай бұрын

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!

@johndonohoe3778 8 ай бұрын

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

@FrenchCookingAcademy 8 ай бұрын

si h a classic 🙂

@theresadesouza9951 8 ай бұрын

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 KZfaq videos are teaching me and other well thank you God bless

@FrenchCookingAcademy 8 ай бұрын

thanks 🙂👍👍👨🏻‍🍳

@frankfrank6541 8 ай бұрын

Excellent. Thank you for sharing this. Good luck.

@Miriam-fk9wr 8 ай бұрын

You are the best!!

@ggangulo 8 ай бұрын

beautiful chef. well done

@busisiwezwane-re7hh Ай бұрын

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

@willyum3920 8 ай бұрын

YES! Get that book in my eyes!

@FrenchCookingAcademy 8 ай бұрын

can’t wait 🙂🙂🙂

@FriendsFamilyKitchen 8 ай бұрын

🍽👩‍🍳Woww looks yummy 😊😊

@eduardobohme8466 8 ай бұрын

I am waiting for it!!!!!

@matthewchow4991 8 ай бұрын

Nice video thanks

@samcheese34 6 ай бұрын

This is amazing content. Subscribed

@lifeisbeautiful_nz 5 ай бұрын

Thank you ❤❤

@markdavis4100 8 ай бұрын

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.

@jimflask1164 7 ай бұрын

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.

@sandi4215 8 ай бұрын

Can’t wait for the book to come out

@FrenchCookingAcademy 8 ай бұрын

yes i will do a reveal can’t wait 🙂🙂🙂

@sandi4215 8 ай бұрын

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 ☺️

@benandolga 8 ай бұрын

C'est beau!

@jjjvclub 8 ай бұрын

Love it!

@FrenchCookingAcademy 8 ай бұрын

👍🙂

@RP-mm9ie 8 ай бұрын

Thanks 😊

@dertobbe1176 8 ай бұрын

Nice one

@flyoverpeasant8016 5 ай бұрын

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.

@chefmarco8173 8 ай бұрын

Thanks for the información 💯💯💯👍👍

@kaci13658 5 ай бұрын

"the fires of hell" lol

@elizabadrillah5624 4 ай бұрын

Yummy

@comesahorseman 8 ай бұрын

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. 👍

@jimflask1164 7 ай бұрын

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.

@pete8516 5 ай бұрын

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!

@tonyclifton265 3 ай бұрын

"i dont like the taste of white pepper for some reason" dunno why but that made me lol

@coldsteel765 8 ай бұрын

Possibly making this later

@hantykje3005 8 ай бұрын

White pepper and nutmeg is mandatory i white sauses.

@loydevan1311 8 ай бұрын

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

@ghanson1717 6 ай бұрын

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.

@benjamin3541 8 ай бұрын

The brothers Roux !

@FrenchCookingAcademy 8 ай бұрын

😄

@kifahbenabderrahman471 20 күн бұрын

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

@sazr9569 4 ай бұрын

thinking of making a pho ga velouté, which is basically using chicken pho stock to make it

@christopherbeckerdite4273 8 ай бұрын

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

@lennybob2602 8 ай бұрын

White pepper has a slightly different taste to me

@Dreyno 8 ай бұрын

@@lennybob2602I use if for the different taste. I use black pepper for most things and the change is refreshing.

@marinaabad4995 3 ай бұрын

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?

@Lorne.Morrell 5 ай бұрын

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.

@user-co9dt1xy9e 5 ай бұрын

If you want to make a white wine veloute, at what point do you add the wine?

@user-jg6ny6ju1c 7 ай бұрын

can i use canned mushroom?

@RichardVakona 27 күн бұрын

👍

@rimmersbryggeri 3 ай бұрын

Is the roquefort suace veloute or bechamel?

@edstraker8451 8 ай бұрын

I guessed cheese, but thought, 'Hang on. He's not Italian!' My bad.

@onamuir4985 8 ай бұрын

🥰🥰🥰🤗

@user-dp6so7co7l 3 ай бұрын

Does mushroom necessary for velute?????

@pegzoconnor7205 3 ай бұрын

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

@paulmace7910 8 ай бұрын

What is the mushroom “essence” you mentioned?

@FrenchCookingAcademy 8 ай бұрын

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

@LulaJake 6 ай бұрын

I have a plan to make lasagna with veloute sauce instead of bechamel.

@linav10 6 ай бұрын

not sure it will be thick enough

@iteerrex8166 8 ай бұрын

Does anyone know of a good vegetarian stock for the velouté? Thank you.

@theunderwatercabbagesalesman 8 ай бұрын

Vegetable stock 😁

@iteerrex8166 8 ай бұрын

@@theunderwatercabbagesalesman lol thx but there are all kinds. My question is which one.

@thofMay 6 ай бұрын

@@iteerrex8166 Takes only 30 minutes to make one...

@robertcatuara5118 8 ай бұрын

I guessed lemon or egg yolk, not butter. In my defense either would be good.

@TheRealJayGutta 8 ай бұрын

I guessed Parsley at the end...technically correct but you DID say it was your guilty pleasure recently.

@FrenchCookingAcademy 8 ай бұрын

yeah totally optional 😅😅

@charleswindsor1184 8 ай бұрын

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

@FrenchCookingAcademy 8 ай бұрын

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 🙂👍

@catherinedsouza854 8 ай бұрын

👍🍀🌻🌾👍

@chefkevinashton 7 ай бұрын

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.