Jul 14 2026
Restaurants›Cooper's Hawk Winery & Restaurant›Vin Velouté Recipe

Vin Velouté Recipe

Inspired by Cooper's Hawk Winery & Restaurant
Time45m
Serves4

Make Vin Velouté Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Ingredients

Seasoning Ingredients

Thickening Ingredients

Method

Preparation of Base

  1. 1

    Sauté Shallots

    In a saucepan, heat the olive oil and half of the butter over medium heat. Add the finely chopped shallots and sauté until they are translucent, about 3-4 minutes.

  2. 2

    Deglaze with Wine

    Pour in the dry white wine and bring to a simmer. Allow it to reduce by half, which should take about 5-7 minutes.

  3. 3

    Add Vegetable Stock

    Once the wine has reduced, add the vegetable stock and bring the mixture back to a simmer.

Thickening the Velouté

  1. 4

    Create Roux

    In a separate pan, melt the remaining butter over low heat. Whisk in the all-purpose flour to create a roux. Cook for 2-3 minutes until it is lightly golden.

  2. 5

    Combine Mixtures

    Slowly whisk the roux into the simmering wine and stock mixture, ensuring there are no lumps. Allow it to cook for an additional 10 minutes, stirring frequently.

Finishing Touches

  1. 6

    Add Cream

    Stir in the heavy cream and freshly chopped thyme. Continue to cook for another 5 minutes until the sauce thickens slightly.

  2. 7

    Season and Serve

    Season the velouté with salt and black pepper to taste. Serve warm as a sauce for fish, poultry, or vegetables.

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