CCJC Audio Podcast Episode Companion to The Cost of Entitlement: Ghost of Bernard de Marigny, Episode 00043, Season 2 series — Episode 00046, Season 2
Diabetic Friendly Mother Sauce - Velouté Sauce
Here at Cajun Chronicles Podcast Corporation we love to cook. We also love to share the many diverse cultural recipes that were handed down right alongside our stories and history. Indulge in the Velvety Perfection of Velouté Sauce - A Type 2 Diabetic-Friendly Delight!
Discover the culinary magic of Velouté Sause, one of the illustrious five French Mother Sauces,renowned for its exquisite velvet texture and endless versatility. This recipe unlocks the secrets to crafting classic Velouté, perfect for transforming ordinary dishes into extraordinary culinary creations.
Learn how to create this essential sauce, explore its fascinating history, and uncover a world of delectable variations. Because of the high prevalence of Type 2 Diabetes our family recipes have been converted to keeping blood sugars in check. Embark on a culinary adventure with this version of one of our treasured family recipes. Elevate your cooking to new heights!
Traditional Velouté Sauce Backstory
Velvety and as beautiful as any blonde, Velouté is one of the top French mother sauces that can easily be morphed into many very delicious other sauces. Even the name, “Velouté” comes from the French word for “velvet” and the sauce delivers when it comes to creamy amazing sauces.
We can all thank cookbook author, Marie-Antonin Carȇme who wrote “The Art of French Cooking” in the early 1800s for making Velouté known as the 1st Mother Sauce of French culinary sauces. Carȇme’s contributions to French cooking has made him known as “Chef of Kings” and given him the distinction of winning the first title of “Celebrity Chef.” However, his crowning of the 5 Mother Sauces in some ways almost makes him immortal in the world of French cuisine.
Later, another French Chef and historian, Auguste Escoffier, dubbed it as the first of the "mother sauces" of French cuisine listed in his works on the early twentieth century, along with Espagnole, Tomato, Béchamel, Mayonnaise (aka Hollandaise).
All sauces Velouté are often served on poultry or seafood dishes and are also used as the basis for creating other sauces.
What Makes Velouté Sauce So Special?
Like with anything else, the right ingredients, the freshest and the best ingredients sets the tone for whether or not any sauce will be a success. Velouté sauce is based on quite simple ingredients - Chicken stock, flour, butter, salt and pepper. Alternatively there are times when chicken stock is often replaced with other ingredients such as fish or veal stock. Any variation is still Velouté Sauce when prepared properly.
Preparing Velouté Sauce
All French Mother Sauces are achieved by a careful simmering of the ingredients in preferably a homemade stock that is lighter than what you can get by substituting commercial made stocks. That said, it is still acceptable in today’s modern world to do so (I often do) because not a lot of us have the luxury of “time” when it comes to meal prep. Furthermore, being a Type 2 Diabetic in my 90s there are times (especially in warmer weather) when I simply cannot physically exhaust myself doing “everything from scratch.”
The “secret” to a good Velouté sauce is much like the secret to many Cajun dishes – making a proper blond roux. Careful measurement to ensure that each ingredient is in equal quantity is key to turning out a perfect velvety Velouté sauce.
What Other Sauces Can You Make With Velouté Sauce?
Before I share the secrets to making your Velouté Sauces and the many variations diabetic friendly, let’s explore some of the more well-known variations in Velouté Sauce spin offs.
Here are 15 sauces that began as Velouté sauce:
Acadian Velouté Sauce - Includes fresh basil, lavender, and oregano
Albufera Sauce - Includes a meat glaze (aka glace de viande)
Allemande Sauce – Made by combining veal stock, egg yolks and cream
Aurore Sauce – Puréed tomatoes
Bercy Sauce - Includes fish stock, shallots, lemon juice, parsley and white wine
Hungarian Sauce - Includes onion, paprika, and white wine
Normande Sauce - Includes prepared cream, butter, sometimes pureed mushrooms, oyster sauce, or fish sauce with additional and egg yolks and cream
Poulette Sauce - Includes mushrooms, chopped fresh parsley and lemon juice
Sauce à la Polonaise (aka Polish Sauce) - Includes horseradish, lemon juice, and sour cream
Sauce Ravigote - Includes lemon or white wine vinegar, onions or shallots, and sometimes even mustard
Regular White or Blond Gravies - Includes ones that are made with meat and/or vegetable drippings instead of a separate stock
Suprême Sauce – Includes mushroom puree, chicken stock, and cream
Sauce Vin Blanc - Includes fish flesh, egg yolks, and butter
Venetian Sauce - Includes tarragon, shallots, and chervil
Wine Sauce - Includes white wine sauce and champagne sauce
How Can Velouté Sauce Be Made Type 2 Diabetic Friendly?
It’s simple, just follow the basic 15 Basic Rules we use here at Diabetic Cajun Cookbooks by substituting the key roux portion ingredient with a diabetic friendly flour, and other natural ingredients that won’t make your blood sugarsspike.
Disclaimer: The information in this recipe is intended strictly for educational purposes and not intended to replace the advice of a certified health professional, diagnose, or cure any particular disease or diabetes.
Our tales are inspired by real Louisiana and New Orleans history, but some details may have been spiced up for a good story. While we've respected the truth, a bit of creative license could have been used. Please note that all characters may be based on real people, but their identities in some cases have been Avatar masked for privacy. Others are fictional characters with connections to Louisiana.
A Word of Wisdom:
As you read, remember history and real life is a complex mix of joy, sorrow, triumph, and tragedy. While we may have (or not) added a bit of fiction, the core message remains: the human spirit's power to endure, adapt, and overcome.
© Jerilee Wei 2025 All Rights Reserved.
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