Description
A savory and rich veal knuckle velouté recipe that is perfect for serving over proteins or vegetables.
Ingredients
Scale
- 2 pounds veal knuckle, cut into large pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the veal knuckle pieces and brown them on all sides, about 5-7 minutes. Remove the veal and set aside.
- In the same pot, add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
- Return the veal to the pot.
- Pour in the water and add the bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the veal is tender.
- Once cooked, remove the veal and strain the broth through a fine-mesh sieve into a large bowl. Discard the solids and return the broth to the pot.
- In a separate saucepan, melt the butter over medium heat.
- Whisk in the flour to create a roux, cooking for about 2 minutes until lightly golden.
- Gradually whisk in the strained broth until smooth.
- Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in the heavy cream and adjust the seasoning with salt and pepper.
- If desired, blend the sauce for a smoother texture.
- Serve the velouté warm over your choice of protein or vegetables.
Notes
- For added depth of flavor, consider adding a splash of white wine to the broth while simmering.
- For a lighter version, substitute half of the heavy cream with low-fat milk.
- Prep Time: 20 minutes
- Cook Time: 2-3 hours
- Category: Sauce
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: varies
- Fat: 22g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: varies
Keywords: Veal Knuckle Velouté, savory recipe, French sauce