Description
A rich and flavorful veal knuckle velouté, perfect for adding depth to sauces and soups.
Ingredients
Scale
- 2 pounds veal knuckle
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup white wine
- 8 cups water
- 1 bouquet garni
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the veal knuckle and brown on all sides.
- Remove the veal and add onion, carrots, and celery; sauté until softened.
- Add garlic and tomato paste; stir for another minute.
- Deglaze with white wine, scraping any browned bits from the pot.
- Return the veal to the pot, add water and bouquet garni.
- Bring to a boil, then reduce heat and simmer for 4 hours.
- Remove the veal and strain the broth to remove solids.
- Season with salt and pepper before serving.
Notes
- This velouté can be used as a base for sauces or as a soup.
- For a richer flavor, you can roast the veal knuckle before browning.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Sauces
- Method: simmering
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg