@chefthombateman: Velouté Sauce, an absolute classic and fundamental of sauce making done my way. Basically I just like the amp up the stock flavouring to give it an extra boost. 2 shallots sliced 1 carrot sliced 4-5 mushrooms sliced 4 garlic cloves sliced 1 bay leaf Handful of fresh thyme Few parsley stalks 1 tsp black peppercorns 150ml white wine 800ml chicken, fish or vegetable stock 40g butter 30g flour 80ml double cream Handful finely shredded flat parsley Sherry vinegar to taste 1. soften the shallots, carrots, garlic and mushrooms in a pan with a pinch of salt. 2. Add the bay, thyme, parsley stalks and peppercorn 3. Deglaze with the wine and reduce by half 4. Add the stock and simmer for 30 mins then strain and keep warm 5. Melt the butter in a new pan I like to brown it slightly then add the flour and cook this out for 4-5 mins 6. Add the warm stock in stages continuously stirring and beating to ensure no lumps 7. Finish with the cream, parsley, sherry vinegar and black pepper

Chef Thom Bateman

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Region: GB

Wednesday 29 May 2024 18:47:47 GMT