Aniseed Toadstool Velouté Sauce is a modern British recipe (based on a French original) for a classic silky sauce of shallots in a milk and stock base thickened with a flour and butter roux and flavoured with dried aniseed toadstool mushrooms that makes an excellent accompaniment to fish dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Aniseed Toadstool Velouté Sauce.
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Ingredients:
3 tbsp dried and ground aniseed toadstool mushrooms
4 tbsp butter
2 shallots, chopped
2 tbsp flour
250ml full-fat milk, scalded
250ml chicken stock
generous pinch of freshly-grated nutmeg
salt and black pepper, to taste
Method:
Add half the butter to a frying pan and use to fry the shallots for 2 minutes. Scatter over the anise mushroom powder, take off the heat and set aside.
Melt the remaining butter in a saucepan and stir-in the flour to form a roux. Cook, stirring all the while for about 3 minutes (do not allow to burn) then stir-in the milk and broth. Simmer on the lowest possible heat until the sauce has thickened then add the aniseed toadstool mushrooms and season with nutmeg, salt and black pepper.