Note: Chef John Folse's Chicken
Veloute Sauce is available for purchase. 
Aurora Sauce
Ingredients:
2 tbsps tomato puree
8 ounces of Chef John Folse Chicken Veloute
Salt and white pepper to taste
Method:
Bring Chicken Veloute to a simmer over
low heat. Add tomato puree and reduce to the desired consistency. Season
with salt and white pepper. A light sauce perfect for egg dishes, roasted
chicken or fish.
Bontemps Sauce
Ingredients:
1 tbsp unsalted butter
1 1/2 tbsps Spanish onion, minced
1/8 tsp paprika
1 tbsp Dijon mustard
3/4 cup apple cider
3 tbsps unsalted butter, cut into 1/2-inch dice
8 ounces of Chef John Folse Chicken Veloute
Salt and pepper to taste
Method:
Saute onions in butter for 5 minutes. Add
paprika, mustard and apple cider. Simmer until mixture is reduced by
3-quarters. Add Chicken Veloute and simmer until the desired thickness
is achieved. Whisk in butter and strain if desired. Season to taste
with salt and pepper. Serve with grilled poultry, pork, veal or egg
dishes.
Herb Sauce
Ingredients:
1 1/2 cups minced shallots
1 cup dry white wine
1/4 cup fresh chopped herb (tarragon, thyme, basil or chives)
2 tbsps butter
8 ounces of Chef John Folse Chicken Veloute
Method:
Simmer shallots and wine until reduced
by 3-quarters. Add Chicken Veloute and simmer 1 minute. Strain through
a fine sieve if desired. Return sauce to pan and whisk in butter. Add
fresh herbs. Serve with pan-fried or poached poultry and fish dishes.
With the addition of 2 tablespoons of heavy cream, this sauce becomes
herb sauce supreme.
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