Veloute consistency after being refrigereted
Not been into French cuisine much so I started to try to make the mother sauces for some fun. I cooked up some chorizo in clarified butter and used that fat to make a roux, blonded it, then stirred in some chicken stock. Turned out to have an excellent velvety texture. What will happen to the consistency of the sauce after being in the fridge for a night? Also, my sauce had the consistency of tempered chocolate, is this on par or thicker than what would be considered 'normal'?
Best Answer
The sauce will thicken when cooled. And as for consistency... It really depends on individual taste. The usual test is "When you did a spoon into the sauce, does the sauce coat the spoon upon removal?"
However, I like my sauces a bit thicker. Tempered choco. is about my tastes, however alot of people would like it a bit thinner. It's all a matter of taste.
Also note, the sauce will thicken on cooling, but will return to it's chocolatey consistency upon reheating.
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What is the consistency of velouté?
A velout\xe9 sauce features a white stock thickened with a blond roux, resulting in a velvety, smooth texture. While the most common type of velout\xe9 uses chicken stock as a base, you can make it with fish stock or veal stock, depending on the protein in your final dish.Can you reheat velouté sauce?
You can store velout\xe9 sauce for up to 3 days in the refrigerator. For food safety reasons, the velout\xe9 should be brought back to the boil when reheating.How do you thicken velouté sauce?
In a heavy bottomed sauce pot over medium heat, melt the butter. Add in the flour to create a roux and cook the roux for 1 Minute. Let sit 1 Minute. Vigorously whisk in half of the stock until the sauce begins to thicken.Why must you place plastic wrap over the sauce when storing velouté sauce?
I like to cover it with plastic wrap so the wrap is right on top of the sauce. This prevents a skin from forming. Reheat the sauce on the stove and whisk it. If needed, you can thin it with a little more broth.Veloute
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