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White Wine Veloute
White Wine Veloute

Before you jump to White Wine Veloute recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Impacted By The Foods You Decide To Eat.

With regards to the foods that you eat, you will find that your overall health can be effected either positively or negatively. One of the foods you should be avoiding is just about any foods you get at a fast food spot. The foods that you receive from these fast food places are generally foods that are very unhealthy, loaded with fat and typically have little to no nutrition. This is why we are going to be going over the food items that you should be consuming that will have a beneficial effect on your health.

In addition when it comes to having a dessert following your meals you should think of having various citrus fruits. Together with vitamin C, you will discover that there are plenty of other health benefits that you will find in these fruits. A thing you really should try for one of your desserts is actually to mix coconut with orange sections and top the mix off with a teaspoon of honey.

By following some of the suggestions above you will find that you will end up living a healthier life. The pre packaged processed foods that you can discover in any store is also not good for you and instead you should be cooking fresh healthy foods.

We hope you got insight from reading it, now let’s go back to white wine veloute recipe. You can cook white wine veloute using 8 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook White Wine Veloute:
  1. Prepare 1 cup flour
  2. Take 64 oz chicken stock
  3. Use 1 bottle of white wine
  4. Get 1 salt and pepper
  5. Take 1 veggie/olive oil or butter (preferably butter)
  6. Take 1 packages pork chops or chicken breast
  7. You need 2 tbsp cornstarch
  8. Use 1/4 cup cold water
Instructions to make White Wine Veloute:
  1. Heat butter or oil in a saute pan. Dredge meat in flour. Shake off excess flour. Season the pork or chicken.
  2. Cook on each side until there is nice caramelization and fond marks on the pan (brown bits). Approximately 5 minutes each side. Remove from pan. Either finish in oven or pan. Done at no more than 155° or until clear juices flow.
  3. Heat the empty saute pan and add wine. Scrape up the brown bits (deglaze). Reduce by 1/2
  4. Add chicken stock. Reduce by 1/2
  5. Adjust salt and pepper.
  6. Combine cornstarch and water. Whisk very well to avoid clumps
  7. Gradually pour cornstarch mixture into the sauce while whisking vigorously to avoid a lumpy sauce. Make more slurry if you want a thicker sauce.
  8. Finish by whisking in butter or fresh herbs
  9. Variations; Fresh tarragon, thyme, parsley, rosemary, sage, basil, garlic powder, onion powder, bay leaf, black peppercorns
  10. Also try using a blonde roux or adding fresh garlic and onions.

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