Garlic and Rosemary Veloute

This sauce is one which my father has been cooking for family Sunday dinners my whole life, and is my favourite accompaniment to lamb. It is originally a Nico Ladenis recipe.It is not, despite the title, very pungently garlicky, rather it has the sweet, vaguer taste of roasted garlic (despite not utilising it). I recently made this for the first time for a dinner party following an unfortunate 11th hour spillage of the sauce accompanying a 12 hour roasted leg of lamb (not by me, I am afraid I do not have the willpower it takes to get up at 6am to cook lamb). I had previously avoided it, as for some reason the word ‘veloute’ conjures up the image of a complicated, time consuming and unsuccessful cooking experience (no clue why) but this was easy and the result was beautiful. It is very rich, so you do not need a huge amount of  it, this worked pretty successfully to accompany a leg of lamb for 7 people.

Ingredients

  • 500ml chicken stock
  • 1 onion
  • 75g pancetta
  • 1 cup of white wine or sherry
  • 150ml cream
  • 1 clove of garlic
  • sprig of rosemary
  • cayenne pepper
  • olive oil

Method

  • Saute the chopped onion and pancetta until colouring.
  • Add the wine and reduce to a syrup.
  • Add the stock, and simmer until it is reduced to 3 tablespoons or so.
  • Add the cream, bring to the boil and simmer for 3 minutes.
  • Take off the heat, add the chopped garlic, rosemary and a pinch of cayenne pepper, and leave to infuse for 30 minutes.
  • Strain with a sieve, gently reheat and serve.

(Picture courtesy of encognitive.com

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