Fish Velouté Sauce
Inspired by techniques from NYT Cooking.
One of the French mother sauces: a pale butter and flour roux whisked into fish stock and simmered until smooth, glossy and lightly thickened. Spoon it over poached or baked fish, or use it as the base for richer fish sauces.
Always check the labels of the products you use.
Method
- 1
Make the roux. Melt the butter in a medium saucepan over medium heat, then add the flour and whisk until blended and smooth.
- 2
Add the stock. Pour in the stock, whisking quickly so no lumps form, then add the salt.
- 3
Simmer. Cook, stirring often and scraping the bottom of the pan, for about 10 min, until smooth and thickened enough to coat a spoon. Taste and add more salt if needed.
Storage
Refrigerate covered for up to 2 days and reheat gently, whisking, until steaming hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Sugar-free: 0.1 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 77 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan
- whisk
- wooden spoon or heatproof spatula
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 109 kcal |
| Protein | 2.5 g |
| Carbohydrate | 6.3 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 8.3 g |
| of which saturates | 5 g |
| Fibre | 0.2 g |
| Salt | 0.79 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
