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    You are in: Home / Recipes / Veloute (used for "Lobster enchiladas w/white wine sauce") Recipe
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    Veloute (used for "Lobster enchiladas w/white wine sauce")

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Chef Luis Aguilar's Note:

    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.

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    Ingredients:

    Yield:

    gallon

    Units: US | Metric

    Basic Roux

    • 1 lb clarified butter or 1 lb oil
    • 1 lb flour

    White Mirepoix

    Sachet d Espices

    Veloute

    • 11 lbs shrimp or 11 lbs crab or 11 lbs lobster shells
    • 5 quarts cold water
    • 1 lb white mirepoix
    • 1 sachet d'espices
    • 10 ounces sliced mushrooms (optional)
    • salt (optional)

    Directions:

    1. 1
      ---------BasicRoux-----------.
    2. 2
      Heat the clarified butter or oil in a pan over moderate heat.
    3. 3
      Add the flour all at once.
    4. 4
      Stirring constantly, cook over low heat until the roux is very pale ivory, about 8 minutes.
    5. 5
      ---------WhiteMirepoix--------.
    6. 6
      Cut the vegetables into an appropriate size, based on the cooking time of the dish.
    7. 7
      Add mirepoix to the recipe as directed.
    8. 8
      -----------Sachetd'Espices----------.
    9. 9
      Place all ingredients on a piece of cheesecloth approximately 4 inches square.
    10. 10
      Gather up the edges and tie with butcher's twine, leaving a long tail of string to tie to the stockpot handle.
    11. 11
      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.
    12. 12
      ----------Veloute-----------.
    13. 13
      Thicken your stock with just enough roux for the proper texture.

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    Ratings & Reviews:

    • on August 31, 2001

      55

      Delicious, but one must make sure to cook all the different ingriedients slowly to allow the tastes to explode in your final dish.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Veloute (used for "Lobster enchiladas w/white wine sauce")

    Serving Size: 1 (11435 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 8672.3
     
    Calories from Fat 3817
    44%
    Total Fat 424.1 g
    652%
    Saturated Fat 239.8 g
    1199%
    Cholesterol 7262.8 mg
    2420%
    Sodium 28571.5 mg
    1190%
    Total Carbohydrate 443.6 g
    147%
    Dietary Fiber 24.0 g
    96%
    Sugars 18.2 g
    73%
    Protein 735.1 g
    1470%

    The following items or measurements are not included:

    parsley stems

    white mirepoix

    sachet d'espices

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