VELOUTE (USED FOR "LOBSTER ENCHILADAS W/WHITE WINE SAUCE")
This sauce, used to prepare numerous white sauces, has a name that translates from French as "velvety, soft, and smooth to the palette". A truly excellent veloute should meet several criteria. The flavor of a veloute should reflect the stock used in its preparation: white veal, which will be nearly neutral in flavor: chicken: or fish. It is thickened with an appropriate amount of roux.
Provided by Chef Luis Aguilar
Categories Crab
Time 2h15m
Yield 1 gallon
Number Of Ingredients 18
Steps:
- ---------BasicRoux-----------.
- Heat the clarified butter or oil in a pan over moderate heat.
- Add the flour all at once.
- Stirring constantly, cook over low heat until the roux is very pale ivory, about 8 minutes.
- ---------WhiteMirepoix--------.
- Cut the vegetables into an appropriate size, based on the cooking time of the dish.
- Add mirepoix to the recipe as directed.
- -----------Sachetd'Espices----------.
- Place all ingredients on a piece of cheesecloth approximately 4 inches square.
- Gather up the edges and tie with butcher's twine, leaving a long tail of string to tie to the stockpot handle.
- A standard sachet d'epices, French for"bag of spices," as with the bouquet garni, should be removed and discarded after enough flavor has been released into the stock or other preparation.
- ----------Veloute-----------.
- Thicken your stock with just enough roux for the proper texture.
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naz jaans
[email protected]I've been making velouté sauces for years and this recipe is one of the best I've tried. It's simple to make and the results are always delicious.
Adams Mohammad
[email protected]This sauce is absolutely divine. It's the perfect balance of rich and creamy, with a subtle hint of white wine. I highly recommend it.
Alamin Badsha
[email protected]I'm a complete beginner in the kitchen and this recipe was easy enough for me to follow. The sauce turned out great and I'm so proud of myself!
Ali Gsgdgd
[email protected]I've made this sauce several times now and it always turns out perfectly. It's a keeper!
Nakajja Hanifah
[email protected]This sauce is perfect for entertaining because it can be made ahead of time and reheated when you're ready to serve. It's also a great way to impress your guests.
Omprakash Patel
[email protected]I used this sauce as a base for a creamy seafood pasta dish and it was amazing! The sauce was so versatile and it paired well with the shrimp, scallops, and mussels.
Kkaa Kkaa
[email protected]I love that this sauce is made with wholesome ingredients. It's a healthier alternative to other sauces that are loaded with butter and cream.
Ibran shah
[email protected]This sauce is surprisingly affordable to make. I was able to find all of the ingredients at my local grocery store for a reasonable price.
Ballard Morrison
[email protected]The flavors in this sauce are incredible. The white wine, shallots, and cream all come together to create a rich and complex sauce.
Faiz Khan
[email protected]As a busy mom, I appreciate how quickly this sauce came together. It was ready in under 30 minutes and it tasted like it had been simmering all day.
Christian Montgomery
[email protected]I made this sauce for a party last weekend and it was a hit! Everyone raved about how delicious it was.
mazher mirza
[email protected]This was my first time making a velouté sauce and it was easier than I thought it would be. The instructions were clear and easy to follow.
ONIK Bro
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of white wine, but I'm glad I did. The wine flavor was very subtle and the sauce was delicious.
hacker playz
[email protected]Oh my goodness, this sauce is heavenly! I've never had a velouté sauce before, but I'll definitely be making it again.
Houssam ALL
[email protected]I made this sauce for the first time last night and it turned out great! I followed the recipe exactly and it was easy to make.
Leslie Hollady
[email protected]This velouté sauce was the perfect complement to my lobster enchiladas. It had a rich, creamy texture and a subtle white wine flavor that enhanced the seafood without overpowering it.