Mushroom Velout� Sauce (Induction Kenwood)

Makes 500ml. Recipe can be halved down to 250ml.

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Name: Mushroom Velout� Sauce (Induction Kenwood)
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 60 gram Butter; 60 gram Flour; 600 ml Stock Chicken is best; 1 tsp Salt; 1/2 tsp Pepper, White; 200 ml Champagne, Brut; 100 gram Cream, Double; 60 gram Mushroom, Button finely sliced; 30 gram Shallot finely sliced; 150 ml Wine, Dry, White; 1 tsp Cognac; 2 tbsp Mustard, Grain

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INGREDIENTS

60 gram Butter
60 gram Flour
600 ml Stock ; Chicken is best
1 tsp Salt
1/2 tsp Pepper, White
200 ml Champagne, Brut
100 gram Cream, Double
60 gram Mushroom, Button ; finely sliced
30 gram Shallot ; finely sliced
150 ml Wine, Dry, White
1 tsp Cognac
2 tbsp Mustard, Grain

INSTRUCTIONS

Prep time 4 minutes, cook time 20 minutes total.

A variation on the standard Velout?.

Follow the some recipe as for the Bechamel sauce, except the flour and butter mix is cooked for for 5 minutes rather than 2 minutes, and stock is used instead of milk.

1. Fit the Flexi-beater.

2. Put a splash of oil in and select 120?C for one minute to warm up.

3. Saute the mushrooms and shallots at 120?C, stirring 1, for one minute. Remove, drain, reserve, wipe the bowl.

2. Set the Kenwood at 120?C and stirring 3 for 1 minute, empty.

3. Add the butter, set to stirring 1 / 120?C and wait for it to all melt.

4. Add the flour and cook for 5 minutes (2 minutes would be a Bechamel).

5. Add the stock slowly, letting it kind of stay at boiling point until it's all in.

6. Bring back to the boil (i.e. wait)

7. Reduce to 60-70?C, add reserved mushrooms and shallots. Then add white wine, cognac, mustard, and simmer for 15 minutes.

4 Servings is actually 1/2 Litre

NOTES

This velvet-like sauce is wonderfully versatile.
It's basically the same recipe as for the Bechamel sauce, except cook the flour and butter mix for 5 minutes rather than 2 minutes, and use stock instead of milk, and flavoured with Mushrooms.

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Mushroom Velout� Sauce (Induction Kenwood)

60 gram Butter
60 gram Flour
600 ml Stock Chicken is best
1 tsp Salt
1/2 tsp Pepper, White
200 ml Champagne, Brut
100 gram Cream, Double
60 gram Mushroom, Button finely sliced
30 gram Shallot finely sliced
150 ml Wine, Dry, White
1 tsp Cognac
2 tbsp Mustard, Grain

Prep time 4 minutes, cook time 20 minutes total.

A variation on the standard Velout?.

Follow the some recipe as for the Bechamel sauce, except the flour and butter mix is cooked for for 5 minutes rather than 2 minutes, and stock is used instead of milk.

1. Fit the Flexi-beater.
2. Put a splash of oil in and select 120?C for one minute to warm up.
3. Saute the mushrooms and shallots at 120?C, stirring 1, for one minute. Remove, drain, reserve, wipe the bowl.
2. Set the Kenwood at 120?C and stirring 3 for 1 minute, empty.
3. Add the butter, set to stirring 1 / 120?C and wait for it to all melt.
4. Add the flour and cook for 5 minutes (2 minutes would be a Bechamel).
5. Add the stock slowly, letting it kind of stay at boiling point until it's all in. 
6. Bring back to the boil (i.e. wait)
7. Reduce to 60-70?C, add reserved mushrooms and shallots. Then add white wine, cognac, mustard, and simmer for 15 minutes.

4 Servings is actually 1/2 Litre

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Nutrition

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Serving Size: 1 Serving (92g)
Recipe Makes: 4 Servings

Calories: 268
Calories from Fat: 194 (72%)

Amt Per Serving		% DV

	Total Fat 21.6g	29 %
	Saturated Fat 13.5g	67 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 0.9g
Cholesterol 66.5mg		20 %
Sodium 19.5mg		1 %
Potassium 72.9mg		2 %
Total Carbohydrate 14g		4 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 13.5g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 268

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