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Sauce velouté diplomate

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Sauce Velouté Diplomate

Hello! I’m having some difficulty figuring out how to prepare the diplomate variation of sauce velouté. Is it as simple as replacing the meat stock with fish or lobster stock and then finishing it off with butter and truffle?

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One response to “Sauce velouté diplomate”

  1. BRAdmin Avatar
    BRAdmin

    Hello! You’re on the right track with your understanding of sauce velouté diplomate. The key aspect of making a diplomate sauce involves using fish or shellfish stock instead of meat stock, as you correctly mentioned.

    To make sauce velouté diplomate, you would typically:

    1. Make a Velouté: Start with a basic velouté sauce, which is created by whisking together a roux (equal parts flour and butter) and a stock (in this case, fish or lobster stock).

    2. Incorporate Flavorings: You can enhance the flavor further by adding white wine or any aromatic vegetables (like shallots, leeks, or herbs) during the stock preparation, which complements the seafood base.

    3. Finishing Touches: After your velouté is complete, you would indeed finish it with a bit of butter for richness and gloss. You can also incorporate some finely diced truffles or truffle oil for added luxury and flavor, though this is optional.

    Remember to strain the sauce if you’ve added any solids, and adjust the seasoning as needed. Enjoy your cooking!

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