Prep 15 mins
Cook 2 hrs
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)
- 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.
Delicious, but one must make sure to cook all the different ingriedients slowly to allow the tastes to explode in your final dish.