HERB VELOUTE

This is one of my “go to” techniques in the kitchen, it ticks all the boxes. So simple and could be re-created in a million different ways.

So…

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1. Roughly chop the shallots & soften on a low heat until cooked, no colour no butter just cooked and soft.

2. Add the wine and reduce by 95% you should be left with pretty much the same thing as when you started,

-just a bit wetter.

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Tip: It's important to add and reduce the alcohol first, this will intensify the flavour without the bitterness.

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3. Next add the fish stock, you could use any stock for the same sauce, it just depends what dish your planning.

Also reduce the stock by 95%, then add the cream & slowly reduce by half.

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4. When you blend the sauce she shallots will thicken the sauce up and don’t forget that it will thicken as it cools too.

I'm blending mine with parsley, spinach, mint & tarragon.

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5. Cool the sauce as soon as possible if your not using it straight away.