Velouté

I am not looking forward to school starting back next week.  In fact, I think I may be a little sad about it.  I just want to hold those little people in my life and keep them from getting older.  Time is flying.  We have had such a wonderful summer together.  I was just reading an article by Debbie Ford.  She was talking about fear, and instead of running from it, one would turn to face it.  For example, if I fear my children growing up too fast and not having as much fun now that school is starting, I will face my fear by adding fun events to our calendar during the school year.  Just because school is starting doesn’t mean the fun has to stop.  It may be a little harder to squeeze it on the calendar but I want to do it.

I wrote about the French Mother Sauce- Béchamel.  Today I am writing about Velouté.

Velouté

I was sounding out this sauce in all the wrong ways with my country southern accent when I first discovered this sauce.  You pronounce it və-lu’te, not ve-loot!!  – which is what I was doing.

For this sauce, you start out with a rueequal parts butter and flour.  Cook it for a few minutes but don’t brown the butter and flour.  Instead of adding milk like in a Bèchamel, you add warm chicken stock.  Mmmm- just delicious.  Add this sauce over pasta, over chicken breasts, or in a puff pastry like the Beggars Purses.  It can also be used as a thickener in soups.

So, as school starts back, so do the seasons of warm soups follow behind.  Cheers to a another wonderful school year!