Velouté Sauce
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Brian Mark Hansen
Winner of Bocuse d'Or 2023
Follow along as Brian Mark shows you how to give the classic sauce velouté – one of the famous French mother sauces – a fresh twist with asparagus and fish stock. Brian Mark prefers his velouté served as a soup, but you can easily adjust the consistency with a little extra thickening if you'd rather have a more classic sauce.
Servings
: 4
people
Ingredients
30
g
butter
30
g
flour
1
l
fish stock
200
g
asparagus water (from canned asparagus)
200
g
white asparagus
30
g
egg yolk
100
g
cream
Salt and pepper
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Instructions
Step 1/9
Cut the white asparagus into thin slices.
Step 2/9
Sauté the asparagus gently in melted butter.
Step 3/9
Add the flour to the pan and let it cook briefly – without taking on any colour.
Step 4/9
Pour in the fish stock and bring to a boil, stirring constantly. Let the flour cook out so the raw, starchy taste disappears.
Step 5/9
Simmer the soup for about 15 minutes, then strain out the asparagus.
Step 6/9
Season the velouté with a little salt, then add the asparagus water.
Step 7/9
Bring the soup to a boil so it reaches boiling point.
Step 8/9
Finish the soup with the egg yolks and cream, blending it with an immersion blender to emulsify.
Step 9/9
Season with a little pepper before serving.
Brian Mark Hansen
Winner of Bocuse d'Or 2023
Brian Mark Hansen is considered one of Denmark's most talented chefs. In 2023 he won the world's most prestigious culinary competition, 'Bocuse d'Or', also known as the unofficial world championship of the profession.
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