Velouté | Recipe Cart | Recipe Cart

Name: Velouté | Recipe Cart | Recipe Cart
Total time: 50 min
Ingredients: 10 lbs veal shin; 7 qt cold water; 15 oz carrots; 7,5 oz onions, stuck with a clove; 5 oz leeks, strung with a stick of celery; 1 bunch fresh herbs (1,25 oz parsley, 1 bay leaf, 1 spring thyme); 8 oz clarified butter; 9 oz flour; 1 lb pale roux; 5 qt white veal stock; 1 oz salt; 1 pinch nutmeg; white pepper, to taste; 1/4 lb white mushrooms’ skins and trimmings (optional)

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A true classic of French cuisine, sauce velouté is a velvety concoction of veal, chicken, or fish stock and roux — melted butter thickened with flou

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