talkmagic.co.uk

From some other thread ...

magicmonkey wrote:hur hur hur.
not to worry.
I was 14 years a top chef.
As Mr Lewis is to the svengali, I am to the bechamel.
Then again, give me a creamed veloute any day.
Who needs flour in this day and age.

Excuse my ignorance, but isn't a velouté sauce made with a roux, which is made with flour

In answer to your original question about the Béchamel, I don't use a cloute, but I do infuse milk with onion, pepper corns and blade mace. EDIT and bay.

I'd love to have a light veal stock kicking about at home, but sadly, I've not had many veal bones kicking about recently.

the onion is one third of a cloute
2 cloves studded through a bay leaf and robert's yer fathers brother.

non roux based veloute is a more modern way of doing it.
basics.....
sweat shallots, add booze (waaheey), reduce. add stock, reduce again. add cream, reduce once more. take off heat and monte au burre (swirl in butter)....do not reboil! it will split if you do.
The multiple reductions add stability, flavour and compound to the sauce

oops, exposure

well you learn something new everyday, I thought that roux was the main base for veloute. Never heard anyother way of doing it before.

That sounds fantastic. Yummers.

roux based is traditional lady.i would still use that for certain things.
like roux veloute you can use this just as a base by the way. either adding aromats to the shallots and passing when finished, then adding garnishes at the end or different stocks, booze etc.
loads you can do with it.
oh, and blue cheese instead of butter is niiiice

Why am I thinking pastry filled with cream and covered in chocolate...