MODERN VELOUTÉ
A modern, elegant take on the classic French velouté. 
A modern, elegant take on the classic French velouté, this version is smooth, rich, and versatile. Once you’ve mastered this base recipe, you’ll have the foundation for countless variations, whether you’re pairing it with fish, chicken, or vegetables. Here, we’ll make a saffron and tomato velouté to show just how easy it is to infuse flavour and colour into this timeless sauce.
INGREDIENTS
Serves: 4 | Prep: 5 MIN | Cook: 15 MIN
200 ml (1 cup) fish fumet or light stock (chicken, veal, lamb, or pork)
½ tsp saffron threads
15 g (1 tbsp) unsalted butter
2 small shallots, finely chopped
150 ml (¼ cup) dry white wine
30 ml (2 tbsp) dry white vermouth (such as Noilly Prat, optional)
150 ml (⅓ cup) thickened cream (or heavy cream)
½ tomato, peeled (monder), seeded, and cut into small cubes
Salt and white pepper, to taste
Method
In a medium-sized saucepan, melt the butter over low heat. Add the chopped shallots and cook gently for about 2 minutes until soft and translucent — take care not to let them colour.
Pour in the white wine and vermouth, increase the heat slightly, and let the liquid simmer until reduced to about 1 tablespoon. Add the infused stock and continue to cook, allowing it to reduce by half so the flavours concentrate and the sauce turns lightly syrupy.
Stir in the cream and simmer gently until the sauce reaches a smooth, glossy, spoon-coating consistency. Season with salt and white pepper to taste, then fold in the diced tomato.
Your velouté is now ready to serve. A silky, fragrant, and beautifully golden sauce that will make your protein shine.
Variations
Mustard Velouté: Add 2 tbsp mustard off the heat, plus 1 tsp freshly chopped herbs such as tarragon or mixed herbs. Lovely with salmon or mackerel.
Caper Velouté: Use a light pork or lamb stock, add 2 tbsp drained capers plus 3 tbsp double cream. Simmer for a few minutes, then serve with pork or lamb.
Tarragon Velouté: One of the simplest. Just add a good tablespoon of freshly chopped tarragon to the base velouté. Works beautifully with chicken or fish.
Tomato Velouté: A favorite for kids. Add 100 ml of tomato passata (store-bought organic or homemade) to the base velouté.
Mushroom Velouté: Finely slice 100 g of button mushrooms and pan-fry until golden. Stir into the cream before adding it to the velouté, then proceed as with the base recipe.