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Voluté is not really a sauce, more a thickened stock. It is made in a very similar way to Béchamel sauce and is most often used as a base for other sauces. It can also be used to thicken soups and stews.
Preparation Time: 5 minutes
Cooking Time: 1 minute
- Melt the butter in a saucepan.
- Add the flour and stir them together until it forms a paste.
- Add about 50ml of the stock and stir well to combine it (it may appear as if the stock will never combine with the butter and flour, however, if you keep stirring, it will eventually come together).
- Add another 50ml of the stock and, again, stir it well until it has combined.
- Continue adding the stock, 50ml at a time, until it has all been combined.
- Boil the sauce for 2 minutes to cook the flour (otherwise the sauce has a floury taste) and thicken the sauce.
- Season with salt & pepper and use as required.
Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance (place a piece of cling-film/plastic-wrap on the surface of the sauce to prevent it developing a skin).
Will leftovers be nice? Yes, for up to 3 days.
- If the stock is hot, it will combine much faster with the flour and butter and the sauce thickens quicker when boiling it.
- Either chicken, fish or vegetable stock can be used, depending on what you want to use the sauce for.