Frank's Recipes! Villeroy Sauce

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Villeroy Sauce

This is a veloute sauce which is brought to the simmering point and essence of truffles and optional essence of ham is added. Then the sauce is removed from the heat and creme fraiche is stirred into it.

NOTE:
Essence of ham is a reduced ham stock which is quite salty. If using essence of ham, do not salt the veloute.

1 cup thick veloute (recipe follows)
1 tablespoon essence of truffle (or juice from canned truffles)
Optional: 1 tablespoon creme Fraiche (recipe follows)

Veloute sauce: (makes 4 cups)

4 cup chicken stock (if using canned broth, reduce 6-8 cups to 4 so that you have a concentrated stock)
6 tablespoon butter
6 tablespoon flour
6 egg yolks
1 cup heavy cream
salt
freshly ground white pepper
Optional: juice of 1 lemon

Prepare a roux with butter and flour. Moisten the roux with a little of the stock. Then gradually stir all of stock into roux. Cook about 10 minutes. Blend the egg yolk with the cream and, off heat, stir them into sauce. (I suggest you add a little of the sauce to the egg mixture to bring it up to roux temp. and then add to roux, stirring constantly). Bring the mixture to just boiling, stirring constantly. Remove from heat and season with salt and pepper. May add lemon juice at this point, if desired.

Creme fraiche (French heavy or double creme)
Allow American heavy cream and a tiny amount of buttermilk to stand at room temperature until the cream thickens. Use 1 tsp. buttermilk for each cup of cream. Heat it in a saucepan until it is lukewarm (85 degrees F), pour it into a glass container and let stand until thickened. Room should not be below 60 or above 85 degrees. Stores in refrigerator for about a week.