Veloute Sauce

VelouteLight to medium tan in color, Velouté is the second sauce in the series of five colorful Mother Sauces.

Like so many recipes, this sauce begins with a roux. Before making the sauce, assemble everything you need. Never leave a roux unattended.

The following recipe makes about 2 cups – the perfect amount for many recipes, including Anything Leftover Casserole. It is easily doubled or tripled.

Velouté Ingredients:

3 T butter
3 T all-purpose flour
2 cups veal, chicken, or fish stock
1/8 t ground white pepper Read More


Color and the 5 Basic Sauces

Let  the Spoon Mage™ Help You Learn to create Mother Sauces!

Bechamel Sauce new Mother Sauce 101 copyColor and the Five Basic Sauces

Five sauces rule the kitchen – Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Fantastically named Mother Sauces, they form the swirling base or hefty ladle of deliciousness on top of your favorite meals.

Once you know what to look for, you’ll see Mother Sauces everywhere – in many recipes, on menus, and on cookery shows. It doesn’t take secret saucery incantations or an analysis of ancient texts to learn to identify them. The easiest way to find the big five is by mindfully considering their colors – white, light brown, deep brown, yellow, and red.

Pause a moment, breathe, and let your imagination stir up a little colorful saucy goodness.  Read More


Bechamel Sauce

Bechamel WMBéchamel is a rich and creamy Mother Sauce made out of milk. It’s one of the five main source sauces from which other saucy recipes spring.

The smooth white sauce is begun by making a light or white roux – briefly cooking the flour and butter until the flour begins to cook. Warm or hot milk is carefully stirred into the roux (or vice versa in the traditional manner) to create the sauce.

Béchamel is then modified with seasonings or other elements such as cheese, onions, or shallots.

Once you know how to make a Basic Béchamel, you will recognize it in many dishes from au gratin potatoes to Alfredo. Add a little of this and a little of that to make the sauce sing. Read More