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

Name: Veloute (used for "Lobster enchiladas w/white wine sauce")
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 1 gallon
Ingredients: 1 lb clarified butter or 1 lb oil; 1 lb flour; 4 ounces onions, chopped; 4 ounces leeks, chopped; 4 ounces celery, chopped; 4 ounces parsnips, chopped; 2 -3 ounces sliced mushrooms (optional); 3 -4 parsley stems; 1/2 teaspoon thyme leaves; 1 bay leaf; 1/2 teaspoon peppercorn, cracked; 1 clove garlic, crushed (optional); 11 lbs crab or 11 lbs lobster shells; 5 quarts cold water; 1 lb white mirepoix; 1 sachet d'espices; 10 ounces sliced mushrooms (optional); salt (optional)

Submitted by Chef Luis Aguilar

"This sauce, used to prepare numerous white sauces, has a name that translates from French as "velvety, soft, and smooth to the palette". A truly excellent veloute should meet several criteria. The flavor of a veloute should reflect the stock used in its preparation: white veal, which will be nearly neutral in flavor: chicken: or fish. It is thickened with an appropriate amount of roux."

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Ready In:: 2hrs 15mins
Ingredients:: 18
Yields:: 1 gallon

ingredients

Basic Roux
1 lb clarified butter or 1 lb oil
1 lb flour
White Mirepoix
4 ounces onions, chopped
4 ounces leeks, chopped
4 ounces celery, chopped
4 ounces parsnips, chopped
2 -3 ounces sliced mushrooms (optional)
Sachet d Espices
3 -4 parsley stems
¹⁄₂ teaspoon thyme leaves
1 bay leaf
¹⁄₂ teaspoon peppercorn, cracked
1 clove garlic, crushed (optional)
Veloute
11 11 lbs crab or 11 lbs lobster shells
5 quarts cold water
1 lb white mirepoix
1 sachet d'espices
10 ounces sliced mushrooms (optional)
salt (optional)

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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Reviews

Delicious, but one must make sure to cook all the different ingriedients slowly to allow the tastes to explode in your final dish.

Dr Adrian Singer-Ca

RECIPE SUBMITTED BY

Chef Luis Aguilar

Minneapolis, Minnesota

Executive chef and co-owner of Chef Luis International, Inc., The Dancing Gourmet, Minnesota's premier NUEVO LATINO CATERER, was born in St. Paul, MN to Mexican parents and moved to Minneapolis in his early childhood. After high school he moved to South Florida to pursue a career in ballroom and latin dancing. The critically acclaimed "Warehouse District" is where Chef Luis set the Mpls restaurant scene on fire with his innovative hot sauces, "Backdraft & Tropical Fire" and now his approach to Latin Cuisine... Latin cuisine occupies one of the first places among the world gastronomies, due to its exceptional richness and the enormous variety of its ingredients. Its originality is closely linked to Mexico’s history, for it is the result of the merging of two great cultures --the Mesoamerican and the Spanish-- and constitutes a splendid manifestation of the Latinos’ temperament and creativity. Now the "MINNEAPOLIS LATIN" is blazing a trail with his cuisine in Catering to Mpls & St. Paul. Opened since February 1997, and at the Officers' Club Chef Luis already has the critics raving. An endless source of energy, he is working on a dual language cookbook for his style of cuisine. Click on the link below for his interview with an author/screenwriter http://www.prweb.com/releases/2004/2/prweb106570.htm

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