Velouté Sauce (Albufera)
Sauces and Marinades | French cuisine
⏳ Time
20 minutes
🥕 Ingredients
13
🍽️ Servings
1
Description
Velouté Sauce (Albufera)
Ingredients
- Shallot - 1.1 oz
- Leek - 0.7 oz
- Butter - 0.4 oz
- Olive Oil - 1 teaspoon
- White Pepper (whole) - a pinch
- Gluten-Free Baking Mix - 0.2 oz
- Apple Wine - 1 fl oz
- Chicken Broth - 7 fl oz
- 33% Cream - 2 fl oz
- Ground Black Pepper - to taste
- Pâté - 0.7 oz
- Thyme - 4 sprigs
- Flaky sea salt - a pinch
Step by Step guide
Step 1
Heat the butter and olive oil in a pan.
Step 2
Add the coarse sea salt.
Step 3
Chop the leek and shallot. Add them to the pan. Sauté on high heat for 2 minutes, stirring.
Step 4
Add a pinch of ground white pepper. Lower the heat.
Step 5
Add the flour and sauté, stirring for 3 minutes.
Step 6
Add the thyme and wine. Stir.
Step 7
Once the wine has reduced slightly, remove the thyme. Add the broth and cream, increase the heat!
Step 8
Mix thoroughly.
Step 9
Season with salt and pepper. Continue to stir occasionally.
Step 10
Once the sauce thickens well, transfer it to a blender and add the chicken pâté. Blend vigorously.
Step 11
Serve the sauce over the poultry.
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