Veloute sauce

Pork loin with veloute sauce

Pork loin with veloute sauce


Last weekend I rooted through the small refrigerator freezer in the house where I keep the immediate supplies. I wanted to make some space, so I pulled out a bunch of things and put them in the refrigerator to defrost, including a container of pork stock and a pork loin.

The loin wasn’t part of Tom Clark’s pig, it was a natural meat loin I had picked up at Central Market on sale. Last night I decided to have it for dinner. I roasted it as usual: salt both sides of the loin, put on a small rack in a roasting pan, roast at 300′ for 90 minutes or so until it reaches 160′.

I was afraid the freezing and roasting would leave me with a dry roast. Also I was inspired to make something a little fancier than just slices of roast. I flipped through Joy of Cooking’s sauce section until I happened on veloute sauce. I was attracted to this sauce by the idea that you make it with stock of the meat you want to use it with. Since I had the pork stock in the refrigerator this worked out rather well.

Veloute sauce
2 cups meat stock
3 tbs. butter
3 tbs. flour
salt and pepper

Heat stock in a small pan. At the same time melt butter in a frying pan. Add the flour and stir. This is a roux. It gets darker over time, starting out light which is called blond, then turning brown. You can use the blond roux but I let it get to the brown stage.

When the stock is warm, add it to the roux. Bring the sauce to a boil while whisking it to get the lumps out. When the sauce has reached the thickness you prefer, pull it off the heat and pour into a gravy boat (a measuring cup will do in a pinch).

Veloute sauce

Veloute sauce

Pour on meat. Goes well on mashed potatoes too.

It sounds like a fancy sauce but it turned out to be trivial to make, and it took maybe ten minutes total. I’m happy to have another one of the mother sauces in my repertoire.


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