How To Make A Velvety Seafood Velouté Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

fish stock

💰Cheaper: chicken stock

Chicken stock is more accessible and less expensive.

Melt 2 tablespoons of butter in a saucepan over medium heat until foamy.

Add 2 tablespoons of flour and whisk continuously to form a roux, cooking for about 2 minutes until lightly golden.

Gradually pour in 1 cup of fish stock while whisking to avoid lumps, then add 1/2 cup of white wine.

Bring the mixture to a simmer and cook for about 10 minutes until it thickens.

Add 1 chopped shallot, 2 bay leaves, and 1 teaspoon of thyme, and let it simmer for an additional 5 minutes.

Strain the sauce to remove the solids, returning it to the saucepan.

Stir in 1/2 cup of heavy cream and season with salt and black pepper to taste.

Add 1 tablespoon of lemon juice for brightness and adjust seasoning as needed.

In a separate pan, briefly sauté 1 cup each of mussels, shrimp, scallops, and crab meat until just cooked through.

Fold the seafood into the velouté sauce, warming gently without boiling.

Serve immediately, garnished with 1/4 cup of fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens