Recipe by Chef Luis Aguilar
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.
- 1 lb clarified butter or 1 lb oil
- 1 lb flour
- 4 ounces onions, chopped
- 4 ounces leeks, chopped
- 4 ounces celery, chopped
- 4 ounces parsnips, chopped
- 2 -3 ounces sliced mushrooms (optional)
Sachet d Espices
- 3 -4 parsley stems
- 1⁄2 teaspoon thyme leaves
- 1 bay leaf
- 1⁄2 teaspoon peppercorn, cracked
- 1 clove garlic, crushed (optional)
- 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 See How It's Made
- 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.
- Cut the vegetables into an appropriate size, based on the cooking time of the dish.
- Add mirepoix to the recipe as directed.
- 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.
- Thicken your stock with just enough roux for the proper texture.