In this episode of The Free Culinary School Podcast, we continue part two in our five part series on the mother sauces. In this episode we talk about how to make Veloute, and it’s secondary sauces; Sauce Supreme, Sauce Allemande, and Sauce Vin Blanc (white wine sauce).
Also, in the discussion segment, we start a three part series on one of the most important aspects to sauce making; thickening agents. In this episode, we discuss how to make a roux, and how to use a liaison as a thickening agent.
Supporting Resources for this Podcast
- How To Make and Use a Roux
- How To Make and Use a Liaison
- How To Make Sauce Veloute and Its Derivatives
- How To Make Mayonnaise, Aioli and Their Derivatives
- The Imperial to Metric Calculator that I mentioned for all my metric friends.
Also, I want to know what your favorite Thanksgiving Recipes are. To tell me about your recipe or to leave a question or comment about the show, click on the comment button below.
{ 2 comments… read them below or add one }
Below is my favorite recipe for Thanksgiving:
Roasted and Curried Autumn Soup
Roasted Butternut Squash and Pumpkin
1 large butternut squash, peeled, halved and seeded
1 small sugar pumpkin, seeded and halved
3 tablespoons olive oil, to coat
Salt and pepper
4 tablespoons olive oil
1 large yellow onion, roughly chopped
3 McIntosh apples, peeled, seeded and sliced
3 cloves of garlic, roughly chopped
Roasted butternut squash and pumpkin
1 tsp Hot Curry powder
3 tsp Mild Curry powder
1 tsp salt, 1 tsp pepper
1 tsp Tony Casheres (or more depending on your taste)
1 cup dry white wine
2 cups Apple Cider
1 32oz container of chicken stock
To Prepare Roasted Butternut Squash and Pumpkin:
Preheat oven to 350 degrees F. Place butternut squash and pumpkin on a baking sheet lined with foil and coat will olive oil. Season with salt, pepper, and Tony Casheres. Bake in oven for 45-60 min. Cool and peel skin off of pumpkin. Mash butternut squash and pumpkin with hands or a mashing tool. Set aside in fridge.
To Prepare Soup:
Heat a large stockpot on medium heat, and add olive oil. Sweat out the onion in the stockpot for 5-6 minutes. Add apples and garlic and cook for another 4 minutes. Add butternut squash and pumpkin mash, curry and all seasonings (stop at Tony’s). Cook for another 5 minutes stirring constantly. Add white wine and reduce for 2 minutes. Add apple cider and chicken stock, stir and cover. Reduce heat to low and simmer for 30min-1hour. Take off heat and let cool. Add the soup to a blender (only fill blender half way if soup is still hot) and blend until smooth. Put pureed soup in another bowl and repeat blending process until all soup is pureed. Add soup back to stockpot to reheat and then serve.
Awesome. I absolutely love butternut squash soup. It’s one of those things that my taste buds start to tingle for once the leaves start to turn. Thank you for the recipe.