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Aniseed Toadstool Velouté Sauce

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.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesMilk RecipesBritish Recipes


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.

Serve hot as a sauce for fish.