Veloute Sauce Recipe
Description:
Veloute sauce, a fundamental component in many classic French dishes, including the delectable “Lobster Enchiladas with White Wine Sauce,” derives its name from the French word for “velvety,” reflecting its smooth and rich texture. This sauce, known for its versatility, serves as the base for numerous white sauces, offering a delicate yet flavorful addition to various dishes. The key to a truly exceptional veloute lies in its balance of flavors, which should harmonize with the type of stock used, whether it be white veal, chicken, or fish, each imparting its unique essence to the sauce. Thickened with a carefully prepared roux, this veloute promises to elevate your culinary creations to new heights.
Cooking Times:
| Preparation | Cook | Total |
|---|---|---|
| 15 minutes | 2 hours | 2 hours 15 minutes |
Nutritional Information:
- Calories: 8672.3
- Fat: 424.1g
- Saturated Fat: 239.9g
- Cholesterol: 7262.9mg
- Sodium: 28571.5mg
- Carbohydrates: 443.6g
- Fiber: 24g
- Sugar: 18.3g
- Protein: 735.1g
Ingredients:
- 1 cup flour
- 1 onion
- 4 leeks
- 4 stalks of celery
- 4 parsnips
- 4 mushrooms
- 2-3 parsley stems
- 3-4 thyme leaves
- 1/2 bay leaf
- 1 teaspoon peppercorn
- 1 garlic clove
- 11 cups water
- 5 additional mushrooms (for sachet d’espices)
- Salt to taste
Instructions:
1. Prepare the Basic Roux:
- Heat clarified butter or oil in a pan over moderate heat.
- Add the flour all at once.
- Stir constantly, cooking over low heat until the roux turns very pale ivory, approximately 8 minutes.
2. Prepare the White Mirepoix:
- Cut the vegetables into appropriate sizes based on the cooking time of the dish.
- Add the mirepoix to the recipe as directed.
3. Prepare the Sachet d’Espices:
- Place all ingredients for the sachet d’espices 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.
- The standard sachet d’espices, also known as a “bag of spices,” similar to the bouquet garni, should be removed and discarded after it has infused enough flavor into the stock or other preparation.
4. Prepare the Veloute:
- Thicken your stock with just enough roux to achieve the desired texture, ensuring it is smooth and velvety.
5. Final Steps:
- Incorporate the veloute sauce into your desired dish, such as the Lobster Enchiladas with White Wine Sauce, to add a luxurious touch and enhance the overall flavor profile.
6. Serving Suggestions:
- Serve the finished dish hot, allowing the veloute sauce to envelop each bite with its luscious texture and delicate flavor.
Tips:
- Adjust the thickness of the veloute by varying the amount of roux added, keeping in mind the desired consistency for your dish.
- Experiment with different stocks to create variations of veloute sauce, each offering a unique flavor profile to complement various dishes.
- Store any leftover veloute sauce in an airtight container in the refrigerator for up to three days, or freeze for longer storage, ensuring you have a versatile sauce on hand for future culinary creations.
Indulge in the luxurious texture and exquisite flavor of veloute sauce, elevating your dishes to gourmet heights with this essential component of French cuisine. Whether used as a base for creamy soups, rich sauces, or decadent entreés, veloute promises to delight your palate and impress your guests with its velvety smoothness and nuanced taste.
