Velouté sauce with saffron

Saffron as we very well know imbues a very special touch to our meals, and in sauces plays a starring role with which flavour and aroma is obtained.

Today we have brought you a very special recipe which can be served as a side dish with a certain number of one’s meals. We’re talking about the Velouté sauce, which is prepared much like a béchamel, but is made using stock such as  poultry, fish etc ..according to the dishes to which it is be added whilst béchamel is made using milk. Velouté sauce together with the Espagnole, Béchamel and Tomato sauces are considered as the basic or leading sauces in French cuisine. And furthermore are sauces which allow for the creation of many combinations to suit each person’s taste.


Velouté sauce is a sauce of French origin, which today we’re going to prepare using saffron, and as we have already mentioned allows for the creation of many combinations or variations of the sauce, and therefore, we’ll be serving it as a side dish with fish and seafood.


Sauce ingredients with saffron

  • ½ l fish stock.
  • 30g butter.
  • 30g of flour.
  • Salt.
  • Pepper.
  • Saffron threads.


How to prepare the Sauce with Saffron

Bring the stock to a boil, melt the butter in a saucepan and add the flour. Stir well and cook until obtaining a blonde roux and then add the stock.

Continue stirring over low heat for approximately 5 minutes, or until smoothly blended.

Then add the saffron threads


It is a sauce that can be made both in winter and summer, as having a rather compact texture, if it is left to cool slightly it can be the perfect side dish to one’s summer fish.


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