Veloute Used for Lobster Enchiladas W White Wine Sauce
Elevate your lobster enchiladas to gourmet status with this luxurious velouté sauce infused with lobster stock, dry white wine, and a touch of heavy cream. Perfectly balanced with a silky, rich texture, this classic French-inspired sauce enhances the fresh, delicate flavors of the lobster while adding a sophisticated twist to any seafood dish. Made from a simple roux and simmered to perfection, it’s seasoned with a whisper of white pepper and finished with optional parsley for a burst of freshness. Whether you’re hosting an elegant dinner or indulging in a comforting meal, this velouté is the ideal seafood sauce to impress your guests. Easy to prepare in under 30 minutes, it’s a versatile addition to your culinary repertoire.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Lobster or seafood stock
- 1 cup Dry white wine
- 0.5 cup Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a medium saucepan, melt the unsalted butter over medium heat until completely liquefied but not browned.
Add the all-purpose flour to the butter, whisking continuously to create a smooth roux. Cook for 2-3 minutes to remove the raw flour taste, but do not allow it to brown.
Gradually pour in the lobster or seafood stock, whisking constantly to ensure a smooth consistency. Cook for 5 minutes, allowing the mixture to thicken slightly.
Stir in the dry white wine and continue cooking for another 3-4 minutes, letting the alcohol cook off and the sauce reduce slightly.
Lower the heat to medium-low and slowly whisk in the heavy cream until fully incorporated. Simmer for 3-5 minutes, stirring frequently, until the velouté is smooth and creamy.
Season with salt and white pepper, adjusting to taste.
If desired, garnish with finely chopped fresh parsley before serving.
Use the velouté immediately as a sauce for lobster enchiladas or store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of stock or cream if needed to restore consistency.
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 4.3 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 472 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
