velouté
A velouté sauce (French pronunciation: [vəlute] ) is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century. Velouté is French for 'velvety'.
In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté).
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In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté).
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Recipe Lamb with clams
There's a traditional Welsh dish which pairs lamb with cockles and a fine pairing it is, particularly if the lamb is salt marsh lamb and the cockles come from a nearby seashore. Sadly I couldn’t easily find fresh cockles or salt marsh lamb so I used supermarket ingredients with clams instead of...- Morning Glory
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- clam lamb leek velouté
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- Forum: Meat, Poultry & Game