VELOUTE (USED FOR "LOBSTER ENCHILADAS W/WHITE WINE SAUCE")
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.
Provided by Chef Luis Aguilar
Categories Crab
Time 2h15m
Yield 1 gallon
Number Of Ingredients 18
Steps:
- ---------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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SIBONGILE buthelezi
[email protected]I thought the velouté sauce was a bit bland, but the enchiladas were still very good.
Cleo Malepe
[email protected]These lobster enchiladas were a hit at my party! Everyone loved the creamy velouté sauce and the tender lobster.
Khushnawaz Khan
[email protected]The velouté sauce was a bit too thick for my taste, but the overall flavor of the enchiladas was still very good.
Jani Baba
[email protected]These enchiladas were a great way to use up leftover lobster. The velouté sauce was smooth and creamy, and it paired perfectly with the lobster and cheese.
Aria Conners
[email protected]I'm not sure what I did wrong, but my velouté sauce turned out lumpy. The enchiladas were still tasty, but the sauce was a bit disappointing.
Matrida John
[email protected]The enchiladas were good, but I thought the velouté sauce was a bit too heavy.
Albertina Kharises
[email protected]These lobster enchiladas were absolutely amazing! The velouté sauce was so rich and creamy, and the lobster was cooked to perfection. I will definitely be making this dish again soon.
Tjandra
[email protected]The velouté sauce was a little bland for my taste, but the enchiladas were still very good.
aliadnan printing
[email protected]These enchiladas were easy to make and turned out great! The velouté sauce was smooth and flavorful, and the lobster was cooked perfectly.
Unique Diva
[email protected]I'm not a huge fan of lobster, but I thought these enchiladas were delicious! The velouté sauce was creamy and flavorful, and it balanced out the richness of the lobster perfectly.
Joachim snows
[email protected]The velouté sauce was a bit too thick for my taste, but the overall flavor of the enchiladas was still very good.
Tonya Cross
[email protected]These lobster enchiladas were a hit! The velouté sauce was so creamy and flavorful, and it paired perfectly with the lobster and cheese. I will definitely be making this dish again.