Jul 14 2026
Restaurants›Petterinos›Velouté Of The Day Recipe

Velouté Of The Day Recipe

Inspired by Petterinos
Time1h
Serves4

Artisanal Cheese Chive Crème Fraiche Truffle Oil Brown Butter Croutons

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Ingredients

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Velouté Base

Artisanal Cheese Chive Crème Fraiche

Brown Butter Croutons

Truffle Oil Finish

Method

Velouté Base Preparation

  1. 1

    Sauté Shallots and Garlic

    In a large pot, melt 4 tablespoons of butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

  2. 2

    Add Stock and Cream

    Pour in the vegetable stock and bring the mixture to a simmer. Reduce the heat and stir in the heavy cream. Let it cook for 10 minutes, stirring occasionally.

  3. 3

    Season the Velouté

    Season the velouté with salt and white pepper. Blend with an immersion blender until smooth, or transfer to a blender in batches.

Artisanal Cheese Chive Crème Fraiche Preparation

  1. 4

    Combine Ingredients

    In a bowl, mix together the crème fraiche, grated artisanal cheese, chopped chives, and lemon juice until well combined.

Brown Butter Croutons Preparation

  1. 5

    Brown the Butter

    In a skillet, melt 4 tablespoons of butter over medium heat. Continue to cook until the butter turns golden brown and has a nutty aroma.

  2. 6

    Toast the Baguette Cubes

    Add the cubed baguette to the skillet and sprinkle with garlic powder and salt. Toss to coat and cook for about 5-7 minutes, or until the croutons are golden and crispy.

Serving the Velouté

  1. 7

    Plate the Dish

    Ladle the velouté into bowls. Top each serving with a generous dollop of the artisanal cheese chive crème fraiche.

  2. 8

    Finish with Truffle Oil

    Drizzle the truffle oil over the crème fraiche and garnish with additional chives if desired. Serve hot with the brown butter croutons on the side.

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