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

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
YIELD: 1 gallon
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • ---------BasicRoux-----------.
  • 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.
  • ---------WhiteMirepoix--------.
  • Cut the vegetables into an appropriate size, based on the cooking time of the dish.
  • Add mirepoix to the recipe as directed.
  • -----------Sachetd'Espices----------.
  • 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.
  • ----------Veloute-----------.
  • Thicken your stock with just enough roux for the proper texture.
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