Velouté with Chicken

Velouté holds a significant place among the five fundamental mother sauces in classical French cuisine. The other four are béchamel, espagnole, hollandaise, and tomato. Velouté serves as a foundational base, offering the opportunity to craft a diverse array of sauces. While velouté boasts its own inherent deliciousness, its flavors truly come to life when enriched with additional ingredients. In this instance, we have elevated it by incorporating chicken strips and classic spices. Moreover, we utilize the versatility of the Dieta mixer kettle enables us to prepare sizable quantities effortlessly.

Process Time: 80 min

Roux 140

120 C

Add the butter

Add the onions and mushrooms

120 C

00:04

80 - Forward

Add the flour

120 C

00:02

80 - Forward

Add the stock

93 C

00:05

80 - Forward

93 C

00:30

40 - Forward

Change to Mixing Hook and Folding Tool

Add the chicken stripes and spices

93 C

00:05

80 - Forward

Portion 680 (48 kg)

Clarified butter2,1 kg
All-purpose flour2,1 kg
Chicken Stock30 L
Cream3 kg
Onions1,5 kg
Mushrooms6 kg
Chicken Strips3 kg
Chives

Instructions

Step 1: Pre-heat the kettle

Heat the kettle to 120 degrees.

Step 2: Preapre Velouté

Melt the butter

Gently melt the clarified butter for 4 to 8 minutes over the heat of 120 degrees until it begins to bubble and froth. Ensure it does not take on a brown hue, as velouté should maintain its distinctive off-white appearance. Allowing the butter to brown will result in a darker sauce.
Extra: Sauté the onions and mushrooms

As we are making a bit of extra to this Velouté, add the onion and mushrooms already now. Then, sauté them with butter before adding the flour.
Add the flour with mixing Forward 80

Add the flour and let the Dieta Mixer Kettle stir it into the melted butter, until it is fully incorporated. Heat the roux for a maximum of 2 to 4 minutes to prevent the mixture from browning. We want the sauce to maintain its pale hue.
Add the stock with mixing Forward 80

Add the chicken stock and let the kettle whisk it vigorously to make sure the result is free of lumps.
Program: forward, long pause, speed 20

Simmer the veloute for about 30 minutes with mixing to make sure the sauce doesn't scorch at the bottom of the pan or form lumps while cooking.

Step 3: Add Dieta extra

Change tool to Mixing Hook and Folding Tool

Change the standard tool to Mixing Hook and Folding Tool. This combination is unbeatable in mixing any strips.
Add Chicken strips and spices with mixing Forward 80

Add rest of Chicken and spices and let the Dieta Special Mixing Tools do wonders in seconds.