This recipe is exquisite, just released and already I've had requests for its' presentation on a plate...Just a hint of fire with all the nutty sweetness of sauteed bananas. You may add more chiles for more heat when making the chile jelly. I always make the Chile jelly the day before so the flavors fuse together.
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.