Veloute (used for "Lobster enchiladas w/white wine

Name: Veloute (used for "Lobster enchiladas w/white wine sauce")
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb clarified butter or 1 lb oil; 1 lb flour; 4 ounces onions, chopped; 4 ounces leeks, chopped; 4 ounces celery, chopped; 4 ounces parsnips, chopped; 2 -3 ounces sliced mushrooms (optional); 3 -4 parsley stems; ½ teaspoon thyme leaves; 1 bay leaf; ½ teaspoon peppercorn, cracked; 1 clove garlic, crushed (optional); 11 lbs shrimp or 11 lbs crab or 11 lbs lobster shells; 5 quarts cold water; 1 lb white mirepoix; 1 sachet d'espices; 10 ounces sliced mushrooms (optional); salt (optional)

Servings: persons

1 lb clarified butter or 1 lb oil
1 lb flour
4 ounces onions, chopped
4 ounces leeks, chopped
4 ounces celery, chopped
4 ounces parsnips, chopped
2 -3 ounces sliced mushrooms (optional)
3 -4 parsley stems
½ teaspoon thyme leaves
1 bay leaf
½ teaspoon peppercorn, cracked
1 clove garlic, crushed (optional)
11 lbs shrimp or 11 lbs crab or 11 lbs lobster shells
5 quarts cold water
1 lb white mirepoix
1 sachet d'espices
10 ounces sliced mushrooms (optional)
salt (optional)

1
["---------BasicRoux-----------.", "Heat the clarified butter or oil in a pan over moderate heat.", "Add the flour all at once.", "Stirring constantly, cook over low heat until the roux is very pale ivory, about 8 minutes.", "---------WhiteMirepoix--------.", "Cut the vegetables into an appropriate size, based on the cooking time of the dish.", "Add mirepoix to the recipe as directed.", "-----------Sachetd'Espices----------.", "Place all ingredients on a piece of cheesecloth approximately 4 inches square.", "Gather up the edges and tie with butcher's twine, leaving a long tail of string to tie to the stockpot handle.", "A standard sachet d'epices, French for""bag of spices,"" as with the bouquet garni, should be removed and discarded after enough flavor has been released into the stock or other preparation.", "----------Veloute-----------.", "Thicken your stock with just enough roux for the proper texture."]

2532

kcal

Calories

Fat

Carbs

318

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb clarified butter or 1 lb oil, 1 lb flour, 4 ounces onions, chopped, 4 ounces leeks, chopped, and more.

Yes, Veloute (used for "Lobster enchiladas w/white wine sauce") falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veloute (used for "Lobster enchiladas w/white wine sauce")

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions