Sauce King - Veloute, ready-to-cook sauce

Veloute is a classic thickened white sauce from French and German cuisine. It has many origins. Depending on the stock used, the resulting veloute is created after thickening. Whether for fish, poultry, vegetables, or veal, it is versatile and indispensable in both traditional and modern cooking. SOSSENKONIG Veloute is a true all-rounder. It can be used as a base white sauce in all kinds of dishes. It`s even suitable for vegan cooking, as we have refrained from using any animal-based ingredients in its production. Veloute is typically white due to the addition of cream or creme fraiche. We have made it vegan and lactose-free, and with a touch of coconut (which doesn`t affect the flavor), we`ve given it its characteristic color. Veloute is incredibly versatile and allows for plenty of creative freedom. For a classic meat ragout, fricassee, or blancette, simply saute onions in fat, deglaze with white wine, add the meat, and then add the veloute. Refine with cream, fresh herbs, and mushrooms as desired. For the popular Konigsberger Klopse (meatballs), simply saute onions in butter, deglaze with white wine, add Veloute and cream, and bring to a boil. Then add the meatballs to the simmering sauce and cook gently until tender. Fresh parsley and capers traditionally complete the dish. SOSSENKONIG VELOUTE is also suitable for fish fillets in a mustard-dill sauce. This light base sauce is incredibly versatile, serving as a base for cheese sauces, pasta dishes, and even vegan options with the addition of Vega Creme. It`s also an excellent base for cream soups.