Final answer:
Sauce Velouté is evaluated on the basis of its consistency, flavor, clarity, and color. It should be smooth and creamy, have a rich flavor, a velvety appearance without solid particles, and its color should match the type of stock used.
Step-by-step explanation:
The Sauce Velouté is evaluated based on four main criteria: Consistency, Flavor , Clarity, and Color.
- Consistency: The sauce should be creamy and smooth, without lumps. It should be thin enough to coat the back of a spoon but not too thick or thin.
- Flavor: Sauce Velouté should have a rich, full-bodied taste, and the flavor of the stock should not be overpowered by the roux.
- Clarity: While Sauce Velouté is not a clear sauce, it should not have any solid particles like undissolved flour or clumps of butter. Its appearance should be smooth and velvety.
- Color: The color of Sauce Velouté depends on the kind of stock used. Chicken or fish stocks will give a pale, creamy color, while stocks made from darker meats may result in a darker finish.
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