Description
A rich and flavorful velouté sauce made using beef tallow for a deep umami flavor.
Ingredients
Scale
- 1 cup beef tallow
- 1/2 cup all-purpose flour
- 4 cups beef stock
- 1 small onion, diced
- 1 bay leaf
- Salt to taste
- Pepper to taste
Instructions
- In a saucepan over medium heat, melt the beef tallow.
- Add the diced onion and sauté until translucent.
- Stir in the flour and cook for 2-3 minutes, stirring constantly until it forms a roux.
- Gradually whisk in the beef stock, ensuring no lumps form.
- Add the bay leaf and season with salt and pepper.
- Bring to a simmer and cook for 20-30 minutes, stirring frequently until the sauce thickens.
- Remove the bay leaf before serving.
Notes
- For a smoother sauce, strain the velouté through a fine mesh sieve.
- This sauce can be used as a base for other sauces or as a gravy for meats.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 0g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 40mg