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- [Announcer] This is a production of PBS Charlotte.

- [Announcer] The following episode of Charlotte Cooks

is brought to you by Central Piedmont Community College

and viewers like you.

Thank you.

- Coming up on this episode of Charlotte Cooks,

you are going to learn all about veloute.

What is veloute?

You're about to find out.

Stay tuned.

(upbeat music)

Welcome to this episode of Charlotte Cooks.

Today, I'm going to demystify one

of what we professional cooks call a mother sauce.

If you know how to make mother sauces,

you are going to be known as a genius in the kitchen.

Because when you know the mother sauces,

you are going to be able to make so many other things

from this one basic technique that

you are going to amaze your family, friends,

and you're really going to feel good about yourself.

So today, one of the things that we're going to learn

is one mother sauce that's called veloute.

What is veloute?

Veloute is, really, any stock thickened with a roux.

And in order to make a roux, we have to have

a couple of ingredients.

So you can do this with chicken stock,

which is what we're going to use today.

You can use vegetable stock.

You can use beef stock.

You can use any kind of stock that you have

and, luckily, we don't have to make stock from scratch,

we can go to the grocery store

and on the soup aisle you can find

a whole variety of wonderful stocks:

low sodium, chock-full of sodium,

always choose the low sodium ones, by the way.

Just choose whatever one you want to make.

I'm going to show you how to make a chicken veloute today

and you can easily do this same thing with a turkey stock

and we are going to turn this into a beautiful soup.

We're going to have a beautiful herb sauce

that you can use alongside of a roasted chicken dish.

And also we're going to turn this into a classic

holiday dish that everybody loves, green bean casserole.

But it's going to be a little bit different

because you're going to make it from scratch.

It's going to be fresh and delicious.

And they're going to say, "Forget that old way.

"We want the new way."

So, in order to get started with veloute,

we have to do one thing and that's clarify butter.

So you're going to take a little pot.

And clarifying butter is really very, very easy.

Going to take some nice cold butter.

Going to take the butter and you're going to

put it into a small pot.

Now the thing is about when you make this stuff,

don't put it on the stove and walk away.

And you don't want your butter sticking up

over the top of the pot because

if it does, it's going to fall over

and it could catch fire on your burner.

You don't want it too hot.

Just put it on a little bit medium,

a little low heat.

Just let it get all melted.

So what happens when clarified butter melts,

you have a certain element of water inside of that butter.

So what we're trying to do is, we want to

separate that water and that fat from the butter.

It looks like this when it's all done.

So what happens is, the oil will rise to the top

and the liquids will sink to the bottom.

And so you put it in a metal container because

then you can put it on your range and melt it

or it makes it really easy to get that water

out of the bottom and as soon as our butter melts over here

I'm going to show you about that water.

Just like the old fashioned can openers,

you want to put a hole in one side and a hole in the other

and you do this just like this.

I'm using a wooden spoon but you can use anything

like a round wooden spoon that's metal or something.

But you want to make a hole.

Make a hole in the butter.

You can already see some of the liquid

coming out of it here.

And so the whole idea about can opener,

I said can opener earlier,

in order for this liquid to get out

you gotta have an opposite hole

in order for the air to get in and come out.

You can take it to the sink

but I'm just gonna do this right here.

Look at that.

Look at all that water that comes out.

This is the part, this is why we clarify the butter.

Because we don't want that extra water when we make roux.

So now, what's left in this container

is just all what we call clarified butter oil.

And now, in order to make roux,

we're going to take equal parts of clarified butter

and all-purpose flour.

We're going to put them in a little saute pan.

Once again, we're going to turn the heat to about medium

and we're gonna put our butter in the pan.

About four ounces of it.

Let me get a metal spoon 'cause that's gonna cut that

a little bit easier.

And you're gonna weigh this stuff out

because equal parts butter and equal parts flour by weight.

If you don't have a scale can you eyeball it?

Yeah, you can.

And so what are you looking for if you're gonna eyeball it?

You're going to be looking for a consistency

that is the same as wet sand on the beach.

Just don't put your feet in it, okay?

Get your butter melted and then

you're gonna add your flour all at once.

And that's going to make a beautiful,

beautiful roux for you.

So while that melts, I'm going to come over here

and take a look at my other melted butter.

See how this is melted now?

We still have a little bit of butter to go

in the bottom that's melting.

As soon as this comes and gets all nice and melty,

you just turn the heat off.

And so what happens is you're gonna see a little bit of foam

on the top, and you can scrape that foam off,

which is what we see here that's a little bit

on the top of the butter, but that's not a big deal.

And then put it in the cooler, the refrigerator or something

and just let that separate.

If you didn't want to put it in the cooler,

you could certainly use it from here

and all you have to do, then,

is just take it right off the top.

I'm gonna take my ladle and put it in,

take all that stuff and push it off to the side,

and take just the oil off the top.

So, I'm going to leave that there

because I've got this other oil melting already.

As soon as our butter gets all melted,

we're going to add our flour.

Yeah, there's a little bit of butter still left in there

but, you know what, it's gonna melt.

It'll be okay.

You mix this all together.

This is what we call roux.

You can cook this for a little bit longer.

Roux can come in a lot of different colors and strengths.

The longer you cook it, the less thickening power it has.

But a regular white roux, if you have one gallon of liquid,

you need eight ounces of butter and eight ounces of flour

and that will make one pound of roux

and that will thicken one gallon of liquid

to medium consistency.

So wet sand on the beach.

There we go.

Turn this off.

Now, here's the next thing you need to know about roux

when you're thickening the stock.

We're gonna take a quart of stock.

We're gonna put it in a pan.

Now don't turn your heat on yet.

Why?

Because your roux and your stock need to be

at different temperatures when you put them in.

And that is because it's going to allow

the fat to, rather than melt,

it's going to allow it to actually

just become part of the sauce.

So how are we going to incorporate these things?

You need a whisk.

Now when you get a whisk, you wanna find one

that has nice thin wires on it.

Not one that has big fat wires on it

because the thinner wires get more whipping action to them.

If you have a really thick liquid,

then you wanna use the thicker wired whisk

but right now we've got something that's

pretty much equivalent to water.

So, we're going to take our roux

and we are going to whisk this in.

Now our roux is hot because we just made it.

Our stock is cold because we just put it in the pan.

Put it in here, put this on high heat,

and you're gonna whisk this in until it's all in there.

'Cause we got...

A quart is a quarter of a pound

and what I made here is four ounces of roux

so I'm going to use most of this.

I can always add more

and if you make it too thick,

you can always thin it out with a little more stock, okay?

If you don't have any more stock,

you can thin it out with a little bit of water.

But remember, water doesn't carry any flavor to it.

Alright?

So there we go.

We have got this all ready.

I'm gonna add a little more

'cause I can tell that I'm gonna need it.

So now what's the next step?

Very easy.

Let it go.

You're going to take this,

you're going to put it on a side burner over here

so it's not in your way, you're going to

bring it to a boil, and you're going to simmer it.

Now what happens as it simmers is

you're going to see it getting nice and thick

and that's what we want.

This is a very basic mother sauce called veloute.

That's it.

When you do this, it can be very smooth

and very elegant and just really, really lovely.

But what we're going to show you right now

is how to take this and make it into

a green bean casserole with a mushroom soup.

And we're going to show you how to take it

and put herbs in here and add a beautiful herb sauce.

So for the herb sauce, what I'm going to choose.

I'm going to choose some chives.

I'm going to choose some chopped parsley.

And I'm going to choose some tarragon.

So for the chives, all we have to do is just

grab some of the chives.

If you grow chives, good for you.

I love to grow chives.

If you've never tried growing chives,

I suggest you try because they're one of those herbs

that it's like, you have to really try to kill it

and it's hard to kill them.

Okay, so you just take a few of your chives.

You don't need very many for the sauce.

And what we're going to do with them

is we're going to cut them nice and fine.

So line them all up and just make some

nice little tiny chops.

And they like to go everywhere.

Chives are round.

Hey, did you guys know that there's garlic chives?

There are onion chives, the round chives

are onion flavored.

And if you get flat chives, they look like

little flat pieces of grass, they're garlic chives

and they've got a lot of wonderful garlic flavor to them.

And their flowers are different, too.

The flowers that come on the regular chives,

you may have seen them, are beautiful pink,

beautiful, beautiful, beautiful flowers.

And then the flowers that come on the garlic chives

are a little bit different, too,

in that they are white.

But it you take the flowers and put them in

your dishes and things, the flowers have

a really sharp flavor to them.

So don't shy away from onion or garlic chive flowers

because they are just as delicious as the chives themselves.

So if you ever see them blooming,

grab some of those little blooms and break them apart.

Tarragon.

Tarragon is one of my favorite herbs on the planet.

I mean, I swear, this is just one of the best flavors to me.

This and thyme.

If I had to choose two herbs to live with...

Well, that would be a hard choice

because I have another one.

Cilantro, I love that one too.

But tarragon and thyme, they're just precious.

So they come on stalks.

We don't want the stalks in our sauce

so what we're gonna do is just take our fingers

and rub the leaves backwards so that the leaves

all come off.

Grab it by the tip where the tip is tender,

put your fingers here, squeeze slightly,

and pull it all off.

And then just pile it up here.

Let me do that for you one more time.

You got the thicker stalk, you got a more tender stalk.

Hold onto the tender part.

And...

See, that's why you hold onto the tender part.

Pull your leaves backwards.

So next we're gonna chop these up.

We're gonna add them to our herb mixture.

When you chop parsley, guys,

you gotta make sure that you wrap it in a towel

and rinse it and make sure you get all the green out of it,

because if you don't get the green out of it

you're gonna have a good chance of adding

a lot of green color to your actual dish.

I want a little more tarragon

'cause, like I just told you, I love it.

What do I hear?

Hark, hark.

I hear boiling stock.

When you hear it come to a boil, give it a whisk.

You wanna make sure it's staying incorporated

and you wanna make sure that it's going to actually cook.

Now, why are we gonna simmer this?

We simmer this...

We simmer this y'all for about 15-20 minutes.

And why is that?

We wanna cook out that flour taste.

If you don't cook it out, it will actually have

a taste of flour and it'll be gummy, it'll be yucky.

It won't be very good.

So, make sure that you are actually able to take this,

whisk it up, keep your eye on it.

Keep whisking it to make sure it stays incorporated.

You wanna make sure it's not sticking to the bottom.

You don't want it to burn.

And reduce your heat so it doesn't have to be

a rolling boil, but just a nice little simmer

for about 15-20 minutes to cook out that raw flour taste.

How do you know when it's at the right consistency?

I'm gonna show you in just one minute.

So, I'm gonna take my herbs.

I'm gonna chop them up.

My beautiful tarragon.

One of these days they really will

invent smellivision and you will be able

to smell this as I'm cooking it.

One of these days.

I mean, just think of all the technological advances

we've had just in your lifetime.

My goodness, they're going to have to invent smellivision.

So, we're gonna put this over here.

And now, what we do to make an herb sauce

is we just simply take...

I've got a veloute over here that's already done

and I want to show you that because this one

is just still gonna simmer.

So we've got this one done here.

And after it's simmered, it's gonna get thick

and it's gonna be lovely.

Now, I'm gonna show you what we call a nappe.

Take a metal spoon, any size.

It could be a soup spoon, could be a big one,

could be a little one.

You're going to dip it into your sauce

and you're going to see that it coats

the back of the spoon and that it stays

separated like that when you run your finger through it.

That shows you your sauce is at the right consistency.

If it runs together, if it runs completely off the spoon,

it's gonna be too thin.

So you wanna get it thick enough.

Now other things that I see people doing

is making their sauces way too thick.

It should just cover the back of that spoon lovely.

Let me give this another whisk.

This is doing great.

Turn it down a little more so I can pay attention to you

and not so much the sauce.

To make the herb sauce, all you're gonna have to do now

is just take another spoon and add some

of these beautiful chopped herbs to this sauce

and let it simmer again.

We'll whisk these in.

Oh man, when they hit the heat,

heat releases the smell.

It's beautiful.

I'm gonna whisk this in, we're gonna put this

back on the burner, and let it sit until I'm ready.

Now I'm gonna cover it with a cover

just because I want it to be covered.

So this is simmering beautifully.

Now what about that green bean casserole?

That's all there is to making that herb sauce, guys.

Just let the herbs sit in there

and you can use your favorite herbs,

and of course I chose my favorites.

But you can use your favorite herbs if you'd like

and from there, we are going to move on

to green bean casserole.

Turn your burner on high because

what we're going to be doing is cooking some mushrooms.

Now remember that clarified butter that we made?

That clarified butter also becomes a beautiful saute oil.

You can use this instead of any other kind of oil

when you're cooking and, you know what else

is really good about this?

It imparts that gorgeous butter flavor that we love so much.

And this is not a healthy sauce.

This is not health food.

This is good food.

This is food that, you don't want to eat this every day

but for the holidays, it's wonderful.

You want to go ahead and put your butter

in the bottom of the pan and get it nice and warm.

We're gonna take some sliced mushrooms.

I'm gonna put some sliced mushrooms in this pan

once this pan gets good and hot.

Now, when you're doing this,

you're gonna want to put your mushrooms in

and your gonna want to let them get

nice and golden brown on one side.

Flip them up.

And you do have to remember

that even though these little mushrooms are sitting here

and they look pretty dry, they're going to release

a little bit of liquid.

It's what we call mushroom liquor.

And it comes out and it's gorgeous.

So, you know how we use mushroom soup

for green bean casserole.

Well, we're gonna do this a little bit different.

We're gonna saute these.

Now, to make it into a mushroom soup, you can do two things.

You can saute these mushrooms and you can take them

and just use them whole,

which is what we're going to do today

or you can actually chop them up,

put them into the sauce,

and chop them up into nice little

fine, fine, fine, fine pieces.

And what's going to happen there is

it turns into one of the most creamiest,

creamiest cream of mushroom soups you've ever had.

And I'm gonna show you how we're gonna finish that off

in just a minute.

So while these are sauteing, you're gonna take

a little bit of garlic and a little bit of shallot

and you're gonna take your microplane.

Remember, your microplanes are these beautiful graters.

Put your garlic in last because,

as we remember, garlic burns.

Onions don't burn so much,

but garlic does.

Oh boy, does this smell delish, guys.

You guys like the smell of mushrooms when they're cooking?

How about when you put them in the pan

and they squeal at you?

Wheep, wheep, wheep.

They'll do that sometimes.

And that's just mushrooms.

I don't know of any other vegetable

that would make that kind of a sound

when you hit it into the pan.

Take a little bit of garlic and put the garlic in there too.

Remember, though, to put your garlic in last.

(sizzling)

Starting to hear that squeaky sound that they make.

(sizzling)

Hear that?

I feel like I'm losing you behind this

wonderful aroma of mushrooms.

Alright.

You saw me put a little bit of salt in there.

I wanna put a little bit of pepper in there.

Fresh ground.

There's nothing like fresh ground pepper.

You guys, get a pepper grinder.

Use fresh ground pepper because

there's just nothing like it.

It's got a beautiful flavor to it,

much better than that stuff that's

been sitting already ground up for a long time.

Alright, this is what you're looking for, folks.

See this golden brown on that mushroom?

That's what you're looking for.

When you see the brownness happening

on the bottom of the pan as well,

that means it's time for le vin.

We're going to put some wine in there.

Remember, when you use wine and open flame,

keep them separated.

(sizzling)

The aromas are intoxicating.

So once that wine is evaporated, we are

ready to go with the rest of our sauce.

So just like I added the herbs to this sauce over here,

I'm going to add these mushrooms

to this sauce over here that I've made.

Now, before everything in this pan gets all evaporated,

we're going to take this and we're going to

put it all into this sauce.

You see all that goodness in the bottom of that pan?

Watch this, guys.

This is what we call deglazing.

Deglazing can be done with alcohol.

I'm just going to use a little more stock

and all I wanna do is...

all that stuff in the bottom of that pan, folks,

it's nothing but flavor.

Flavor, flavor, flavor.

Take that and put that into your sauce.

Whoever's scrubbing these pots later

is going to appreciate that, too.

Alright.

Turn that heat off.

Come over here.

We're going to whisk this in.

And now, as you let this sit and simmer

for the rest of the time it has to cook,

which is only for about five more minutes,

you're going to have one of the most amazing

mushroom flavored sauces.

Alright, so, this is the mushroom sauce

that we're going to be using for the green bean casserole.

So, green bean casserole.

What is it?

We steamed our green beans so

our green beans are beautiful green and they're tender.

They're al dente.

They're not cooked to mush.

They're really, really nice.

So, in order to make this into the beautiful

green bean casserole, all you have to do

is take this lovely sauce, make sure you get

lots and lots of mushrooms over the top.

And you tell me your family's not going to like this?

Your family's going to be saying, "Mom, Dad,

"we need to do this every single year

"because it's so delicious."

You're going to take those traditional

old onion rings that we all use

for our green bean casserole,

those fried onion rings,

and you're going to sprinkle them over the top.

If you wanted to make your own onion rings, you could.

But you know, at the holidays we have enough to do.

Green bean casserole, modernized, folks.

And there you go, there's one dish.

Now, I told you how you could make this into a soup.

All you're gonna have to do is take a stick blender,

stick it in there, buzz, buzz, buzz.

And you're gonna end up with soup.

We're gonna take a little bit of cream

and you see that there's some green stuff in here.

So what I've done is I've taken some fresh thyme,

sticks and all, folks.

If you've been watching my show,

you know I don't take leaves off of thyme.

Just drop it right in.

Just like that.

And then, later on when you're ready to pull it out,

you just pull out all the sticks

and all the leaves will fall off.

So that's what this little green stuff in here is.

I'm gonna put a little bit of this into a beautiful bowl.

It's just a nice little taste.

And I'm gonna garnish it with a little bit of a mushroom

that I'm actually gonna take and I'm gonna fish it out

of the sauce that I did over here

'cause I didn't save any sauteed mushrooms.

I should have.

But I got my little pair of tweezers here.

And we can put a little mushroom on top.

Guys, I wanna tell you something.

If you're into plating stuff at home,

get yourself some tweezers

'cause they make really nice little careful placements.

So here is cream of mushroom soup.

Now what I did, I pureed those mushrooms

and I added a little bit of cream.

And here's something else because

when you start eating it as a soup,

it's going to be a little bit on the rich side.

So take a little bit of lemon juice,

just a little bit of lemon juice,

and you're gonna put a couple drops of lemon juice in there

and squeeze that in and since I didn't do this one,

there we go on the top.

And that cuts that richness and gives it just

a really nice rounded flavor.

Now what about that herb sauce?

Now you did a roasted chicken.

You went to the grocery store.

You said, "I'm cheating a little bit today,"

because you bought the roasted chicken.

That's okay, but we're going to make it big and fancy.

Lay it out on your plate.

Take your sauce and just spoon it around the outside.

So that you have a little bit of sauce

around your chicken plates.

And you put that with the plain roasted chicken

that you pick up at the grocery store

or even if you want to roast your own chicken,

please do that.

That's a good thing to do, too.

You can fancy up anything with this sauce.

You can put so many different things

into this sauce and make it different flavors.

You saw the basic sauce.

You saw I added mushrooms to it to make

a mushroom sauce for a green bean casserole.

You could puree that and make a mushroom soup.

You can just make the veloute itself and put

a little lemon juice, a little cream,

a little butter on top and make it

a beautiful, smooth chicken soup if you'd like.

You can also add things to it to make it

a beautiful, beautiful plate

so that everybody will think

you are quite the gourmet in the kitchen.

And you will be.

You master this sauce, you will be the gourmet

that you want to be and everybody'll be coming to you

saying, "Oh my gosh, do you go to culinary school?"

And you could say, "No, I watch Charlotte Cooks."

You can get our recipes on our website at

pbscharlotte.org or you can email me.

I always love to hear from you.

My email is Pamela.roberts@cpcc.edu.

I'd love to hear from you.

So please, try this sauce.

Become that master in the kitchen

that you know you can be and you want to be.

This is easy.

It's versatile.

And, oh my goodness, everyone's going to be impressed.

Try it out.

Let me know what you think.

I'd love to hear from you.

So thank you for watching this episode of Charlotte Cooks

and I'll catch you next time.

(upbeat music)

- [Announcer] A production of PBS Charlotte.