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.
- 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
- 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