Top Rated Velouté Recipes

Evergreen Tomato Velouté
This quick and sublime summer soup is a picture postcard of my August garden in Provence. I grow two varieties of green tomatoes, Green Zebra and Evergreen. Each year I taste them side by side, and I still cannot decide which I like better. Green Zebra, yellowish green with yellow and white stripes, is sweet and tangy at the same time, while Evergreen (also known as Emerald Evergreen) is indeed emerald-colored, and along with tang and sweetness is a bit creamy as well. Of course this soup can also be made with red, orange, or yellow varieties. The gentle sweetness of the vanilla bean loves the company of tomatoes. Don’t be afraid to let the mixture blend for a full three minutes, to create a thick emulsion. And use the best olive oil you can find, for the rich elegance of the oil really shines here. This make-ahead starter is perfect to serve for summer luncheons. Start the meal with a bowl of soup, or serve it in small glasses to drink along with your meal. See all tomato recipes.
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of Emeril Lagasse
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www.recipesource.com
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Carol's Mistletoe Kitchen
Another Judy recipe. Her family loves this recipe... OK... I have to admit, I haven't tried it, but, I trust her taste !! She is my longtime friend and new neighbor and we cook together often.
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Aileen2
A friend served this to me and I loved it so much I had to make it myself the next day!
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Tish
This sauce is as basic as the Bechamel. Be sure to use veal stock with veal, fish stock with fish, and poultry stock with poultry.
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RecipeTips.com
Mildly flavored, rich, and creamy, this sauce is the perfect accompaniment for a variety of chicken recipes and vegetable dishes.
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of Curtis Aikens
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Recipes Network
Veloute Of Fennel
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anon-8r1kiqb2ngtl@base.google.com (Sobeys)
Are you looking for a new recipe? Then try our Sobeys Veloute Sauce recipe - perfect for your taste buds.
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Veloute of Fennel recipe. Ready In: 30 min. Makes 10 servings 247 per serving Ingredients: butter, unsalted, fennel bulb, flour, all-purpose, chicken broth, egg yolks, heavy whipping cream, salt, black pepper, chives
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Steven L.
One of the most versatile of the "mother" sauces. Not sure why it fell out of fashion. Take the time and give it a try, you'll love it! I usually serve this over chicken, hence the chicken stock or veggies that have been lightly grilled.
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