The EPIC Beef Velouté Recipe You Need to Try!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: chicken stock

Vegetable stock provides a lighter flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can mimic sweetness without alcohol.

Melt 25 grams of unsalted butter in a pan.

Add 25 grams of all-purpose flour and whisk to form a roux.

Cook the roux for about three minutes on low to medium heat, whisking until bubbly.

Gradually add 1 liter of beef stock while whisking to emulsify and thicken the mixture.

Bring the mixture to a boil and skim off any foam that forms on top.

Reduce heat to a simmer and cook for about 25 to 30 minutes, skimming occasionally.

After 25 minutes, the sauce should look glossy and coat the back of a spoon.

Pass the sauce through a sieve to remove lumps and bumps.

Season the sauce with salt and pepper.

Add a splash of Sherry vinegar for acidity and whisk it in.

Taste the sauce and adjust seasoning if needed.

Add 1.5 tablespoons of chopped tarragon and a squeeze of lemon juice, then give it a final taste.

Plate the sauce and serve immediately with your choice of protein or vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens