Veloute pasta recipes

## **The Base: Master Velouté Sauce**

*Yields enough for 1 lb of pasta*

* **Butter:** 50g

* **Flour:** 50g

* **White Stock (Fish, Chicken, or Veg):** 500ml (warm)

* **Salt & White Pepper:** To taste

**Method:** Melt butter over medium heat. Whisk in flour and cook for 2 mins (do not brown it—keep it "blond"). Gradually whisk in warm stock until thickened and smooth. Simmer for 5 mins.

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## **1. The "Seafood Silk" (Perfect for your Seabass leftovers)**

*Best with: Linguine or Spaghetti*

* **The Twist:** Use **Fish Stock** for your Velouté base.

* **The Add-ins:** Fold in sautéed leeks, a splash of heavy cream, and lemon zest.

* **Finish:** Toss in cooked shrimp or flaked salt-crusted seabass at the very end. Garnish with plenty of fresh dill.

## **2. Roasted Garlic & Mushroom Velouté**

*Best with: Pappardelle or Fettuccine*

* **The Twist:** Use **Chicken or Veg Stock** for the base.

* **The Add-ins:** Sauté 200g of wild mushrooms (cremini, oyster, or shiitake) in thyme and butter. Stir in 4 cloves of roasted garlic paste into the Velouté.

* **Finish:** Toss the wide noodles in the sauce with a handful of grated Parmesan and a squeeze of lemon to brighten the earthy notes.

## **3. The "Green Goddess" Herb Velouté**

*Best with: Fusilli or Cavatappi (shapes that catch sauce)*

* **The Twist:** Use a light **Vegetable Stock**.

* **The Add-ins:** Blanch a handful of spinach and parsley, shock in ice water, then blend them *into* the finished Velouté. It will turn a vibrant, stunning green.

* **Finish:** Top with toasted pine nuts and a dollop of ricotta cheese.

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### **Pro-Tips for Velouté Pasta**

* **Pasta Water is Gold:** Always reserve a 1/2 cup of starchy pasta water. If the Velouté gets too thick when you add the pasta, use the water to loosen it back to a glossy consistency.

* **The "Liaison":** For a truly decadent version, whisk an egg yolk with 50ml of heavy cream and temper it into the sauce at the very end (off the heat). This is the traditional way to enrich a Velouté.

* **Seasoning:** Since Velouté is neutral, it needs acid. Always finish with a squeeze of lemon or a drop of white wine vinegar to make the flavors pop.