Velouté
In classic cooking, the velouté is, with the espagnole sauce, the cornerstone of sauce making. This is the base of 90% of all "white sauces". It based on white chicken or veal stock thickened with molecules: the roux.
Recipe for a litre of finished velouté:
- 60g butter.
- 60g flour.
- 11/2 lit white veal stock.
- 60g mushroom trimmings.
- 1 bunch of parsley.
In a thick bottom pot, make a roux with the flour and the butter. Cook it until it reaches a light blond color.
Dilute it, with a whisk, in 11/4 litre of veal stock. Then, bring to the boil, stirring constantly.
Add in the parsley and mushroom trimmings and let it cook for a hour.
During this hour of gentle cooking, add little by little the remaining veal stock and skim thoroughly.
Finally, Strain through a chinois.
"Fervet olla, vivit amicitia": While the pot boils, friendship endures.
Latin Proverb
contains gluten and dairies.
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