Aerating a Veloute

A veloute is a classic French sauce made from a light stock thickened with a butter and flour roux. To give it a lighter, more contemporary texture, use a hand blender to whip air into the warm sauce just before serving, creating a foamy, mousse-like consistency. Simon Rogan flagged on the show that the veloute must be at a pouring consistency before aerating; if it is too thick, the foam will be heavy and claggy rather than airy. Serve the aerated sauce immediately as the foam collapses within a couple of minutes. At home, a cafetiere can work as an alternative to a blender for pumping air into a small quantity of warm, well-seasoned sauce.