Velouté

In classic cooking, the velouté is, with the espagnole sauce, the cornerstone of sauce making. This is the base of 90% of all "white sauces". It based on white chicken or veal stock thickened with molecules: the roux.

Recipe for a litre of finished velouté:

• 60g butter.
• 60g flour.
• 11/2 lit white veal stock.
• 60g mushroom trimmings.
• 1 bunch of parsley.

In a thick bottom pot, make a roux with the flour and the butter. Cook it until it reaches a light blond color.

Dilute it, with a whisk, in 11/4 litre of veal stock. Then, bring to the boil, stirring constantly.

Add in the parsley and mushroom trimmings and let it cook for a hour.

During this hour of gentle cooking, add little by little the remaining veal stock and skim thoroughly.

Finally, Strain through a chinois.

"Fervet olla, vivit amicitia": While the pot boils, friendship endures.

Latin Proverb

contains gluten and dairies.