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White fish-sauce (velouté)

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. four quarts of clarified fish-broth
  2. Must
  3. Creams
  4. eight ounces of flour
  5. Water
  6. six ounces of butter
  7. Puddings
Contains GlutenFishMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. With six ounces of butter, and eight ounces of flour, prepare a light yellow Toux’ ;
  2. that is to say, fry the flour without allowing it to take color.
  3. Dilute the Toux’ with four quarts of clarified fish-broth, stir the sauce on the fire until boiling, remove it back, and boil it for three quarters of an hour;
  4. then skim off the fat, pour it into a kitchen-basin , and stir with the spoon.
  5. 161.
  6. The ‘bain-marie’ (D.
  7. 3).
  8. — The bain -marie of the kitchen is com- posed of a deep baking-sheet, or square case in copper ;
  9. or else simply of a flat stewpan with boiling-water in it In this vessel are kept warm those sauces and garnishes, which once finished must boil no longer.
  10. If the sauces of a dinner should be of great number, it is convenient to label the stewpans when shutting them in, so as to avoid any mistake at serving-time.
  11. The water of the ‘bain-marie’ must always be kept in a state of simmering, but not developed ebullition.
  12. The word ‘bain-marie’ is also applied to those creams, puddings, and ‘pains’ of poultry or game, which must be poached or cooked in a shut stewpan, the bottom of which is filled with a little boiling water.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Wooden spoon
  • Slotted spoon