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–+ servings
Servings: 4 persons

Velouté with dark roux (sauce)

My take on a lovely sauce that can be made from scratch in about 45 minutes. If you have a busy everyday life, you can definitely use a stock you already have, regardless of whether it's homemade or not.
Author: Per Asmussen
Course: Sauce
Cuisine: French
Keyword: Sauce, Sides
Prep Time: 10 minutes
Cook Time: 45 minutes
Metric - US Customary

Equipment

  • Pot Thick base
  • Cutting Board
  • Knife
  • Sieve
  • Bowl

Ingredients

Vegetable Stock

  • 27 gram Oil neutral in taste
  • 15 gram Tomato Puree
  • 1/3 pcs. Leek
  • 2 pcs. Onion I used a regular onion and a red onion
  • 1 clove Garlic
  • 1 pcs. Carrots
  • 39.5 gram Alcohol I used rum
  • 100 gram White Wine can be replaced with red wine
  • 1 l Water
  • 5 pcs. Peppercorns
  • 2 pcs. Bay Leaf
  • 1 pcs. Rosemary Sprigs

Dark roux

  • 25 gram Butter about 2 tbsp
  • 35 gram Wheat Flour about 3 tbsp

Velouté

  • 0.5 l Vegetable Stock above
  • Roux above
  • 5 gram Lemon Juice about
  • 20 gram Currant Jelly
  • Vinegar
  • Salt and Pepper
  • Spices if you lack flavor, you can use Worcestershire sauce, balsamic, English sauce and/or bouillon cubes

Instructions

Vegetable stock

  • Heat a thick-bottomed pot over medium-high heat (10 out of 14 on my stove).
  • Add neutral-tasting oil to the bottom and when it's hot, add the tomato paste. Let it brown a bit before adding the rest.
  • Cut onions, garlic, carrots, and leeks into smaller pieces and add them to the pot.
  • After 2-3 minutes, turn down to medium heat (7/8 out of 14 on my stove).
  • Add the alcohol and ignite it. Make sure the extractor fan is off and do not stand too close.
  • When the flames have died out, add the white wine.
  • Let it simmer for a couple of minutes and then add water, peppercorns, and bay leaves.
  • Cover with a lid and let it cook for 30 minutes. If you have more time, you can certainly let it cook longer.
  • Strain the liquid into a new pot.

Dark roux

  • Melt the butter in the pot over relatively high heat (9 out of 14 on my stove).
  • Add the flour and whisk it well.
  • After about 2 minutes, turn down to low heat (3 out of 14 on my stove) and let it sit in the pot. Either I put the pot directly in the oven at about 180 degrees Celsius (356 degrees Fahrenheit) or leave it on the stove. It takes quite some time to achieve the right color, so keep an eye on it and stir now and then. It took about 25-30 minutes on the stove for mine.

Velouté

  • Heat the stock in a clean pot and add a little of your roux at a time while stirring.
  • Once it's all in, you can start seasoning it.
  • There is no salt in it yet, so quite a bit will need to be added. It's hard to taste it properly before that.
  • Add a large spoonful of redcurrant jelly to the sauce; generally, more is needed than you think. The sweetness helps to enhance the flavors.
  • Season with freshly ground pepper, add a little lemon juice and your favorite vinegar (I typically use apple cider vinegar or balsamic).
  • If you're missing flavor, you can use Worcestershire sauce, balsamic, English sauce and/or bouillon cubes (I recommend fond du chef).
  • Strain the sauce into a gravy boat to ensure any lumps of flour don't make it in.
  • The sauce is now ready to serve, and remember that sauces shouldn't be eaten piping hot; otherwise, you can't taste all the flavors.
  • Bon appétit.