afoona
Velouté
Vegetables

Velouté – Gluten-free version

A roux of butter and gluten-free flour blend that takes in stock gradually and thickens into a smooth sauce: one of the five mother sauces, the "gravy" of poutine. Gluten-free version: Gluten-free flour blend.

⏱ 18 min
🥩 Meat🧀 Dairy
Versions:Original🌱 Vegan⚖ Pareve🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Melt the butter in a small saucepan.
    StoveSmall saucepan
  2. 2
    Sprinkle in the gluten-free flour blend and cook for 2 minutes, stirring, into a smooth roux.
    Stove
  3. 3
    Add the stock gradually, whisking vigorously.
    Whisk
    💡Hot stock goes into the roux gradually and with whisking: that way there are no lumps. Cold stock poured in all at once leaves lumps of gluten-free flour blend.
  4. 4
    Add the salt and black pepper and cook until the sauce thickens.
    Stove
79calories
1 gprotein
5 gcarbs
6 gfat
● protein 6%● carbs 24%● fat 70%

Per serving (131 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Whisk · Also works: Hand mixer (None) · 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

  • Possible additions: garlic · Soy sauce

🔗 Used in

Meatballs in Sauce · Poutine · Pan-Seared Fish · Roasted Vegetables on Labneh · Sausages in Tomato Sauce · Stuffed Meat Roulade

📚 Recipes built on Velouté

Israeli Poutine

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