Modern Velouté

Name: Modern Velouté
Yield: Makes 600 ml
Cuisine: French
Ingredients: 4 shallots, chopped; a little fresh thyme if using chicken or veal stock, or 100 g chopped button mushrooms if using fish; a little fresh thyme if using chicken or veal stock, or 100 g chopped button mushrooms if using fish; 400 ml well-flavoured chicken, veal or fish stock; 300 ml dry white wine; 400 ml well-flavoured chicken, veal or fish stock; 400 ml well-flavoured chicken, veal or fish stock; a little fresh thyme if using chicken or veal stock, or 100 g chopped button mushrooms if using fish; a little fresh thyme if using chicken or veal stock, or 100 g chopped button mushrooms if using fish; 15 g unsalted butter; a little fresh thyme if using chicken or veal stock, or 100 g chopped button mushrooms if using fish; 375 ml double cream

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

The reduction of wine, along with the aromatics, produces a richer sauce than the classic version given on the left.

Ingredients

4 shallots, chopped
a little fresh thyme if using chicken or veal stock, or 100

Europe
France
Sauce
Mediterranean
Gluten-free

Method

In a pan, sweat the shallots and thyme or mushrooms in the butter until softened. Add the wine and bring to the boil.
Reduce the heat and simmer for 20–25 minutes, or until the liquid has reduced by two thirds and is syrupy in consistency.
Add the stock, return the mixture to the boil and cook over a high heat for a further 20 minutes, or until reduce