Velouté Sauce (Albufera)

Ingredients

• Shallot 0 oz
• Leek 0 oz
• Butter 0 oz
• Olive Oil 1 teaspoon
• White Pepper (whole) a pinch
• Gluten-Free Baking Mix 0 oz
• Apple Wine 0 fl oz
• Chicken Broth 5 fl oz
• 33% Cream 0 fl oz
• Ground Black Pepper to taste
• Pâté 0 oz
• Thyme 4 sprigs
• Flaky sea salt a pinch

Step-by-Step Guide

Step 1

Heat the butter and olive oil in a pan.

Step 2

Add the coarse sea salt.

Step 3

Chop the leek and shallot. Add them to the pan. Sauté on high heat for 2 minutes, stirring.

Step 4

Add a pinch of ground white pepper. Lower the heat.

Step 5

Add the flour and sauté, stirring for 3 minutes.

Step 6

Add the thyme and wine. Stir.

Step 7

Once the wine has reduced slightly, remove the thyme. Add the broth and cream, increase the heat!

Step 8

Mix thoroughly.

Step 9

Season with salt and pepper. Continue to stir occasionally.

Step 10

Once the sauce thickens well, transfer it to a blender and add the chicken pâté. Blend vigorously.

Step 11

Serve the sauce over the poultry.