Fennel Velout


How to make sauce soubise from scratch (white onion sauce)

Video taken from the channel: French Cooking Academy


How to make Fish Veloute | Fish for Thought TV

Video taken from the channel: fishforthoughttv


$1.94 Tartine with Cod, Pickled Fennel and Flavoured Butter!

Video taken from the channel: Alex


Caramelized Fennel | Coooking | Tasting Table

Video taken from the channel: Tasting Table


Cooking School: Veloute sauce

Video taken from the channel: The Spokesman-Review


How to Make Classic Veloute Sauce | Kitchen Hack | How To

Video taken from the channel: Kitchen Stories (US)


Poached turbot with fennel velouté by Galton Blackiston

Video taken from the channel: Great British Chefs

For the fennel velouté recipe, clean the fennel, setting some aside green tips, and cut them into large pieces. Cut the white part of the leek into slices. Put them in a pan with 4 tablespoons of oil, let them wilt without becoming browned, moisten with a quart of water and 1 1/4 cups of milk, season with salt and pepper and cook covered. A velouté is a velvety soup traditionally made with chicken, veal or fish stock, thickened with cream and butter.

This vegetarian version gets plenty of texture and flavor from fennel, potatoes and cream. Prep Time: 10 Min Cook Time: 40 Min Ready In: 50 Min Ingredients: 1 onion 2 tablespoons bu. Galton Blackiston serves up luxurious poached turbot recipe, paired with a rich and creamy fennel velouté. The raw diced fennel stirred into the warm sauce to serve adds a tantalising freshness and crunch. Using a Vitamix to make the velouté gives the sauce a light yet silky-smooth finish, perfect for a dinner party.

Add the sliced fennel and a pinch of salt, cover and cook over moderately low heat, stirring a few times, until the fennel is softened, about 10 minutes. Add the water and bring to a. Add the fennel, cover and slowly braise, stirring occasionally, until the fennel is completely softened and lightly browned, about 30 minutes. Transfer it to a food processor fitted with a steel blade and puree. Set aside.

Melt the remaining butter in a heavy large saucepan over medium-low heat. To finish the velouté, add the raw, finely diced fennel to a pan and pour the velouté over the top, heating gently until hot (but not boiling). Stir in some chopped fresh fennel fronds for a stronger fennel flavour. Add a little more butter to the cabbage for a luxurious finish and immediately divide between serving bowls.

Fennel velouté The ‘mother’ sauce is chicken velouté. I don’t think I’ve ever specifically made chicken velouté. But I have made other velouté sauces. Apart from the preparation to get he stock, the method remains the same. This anise sauce is made with concentrated fennel extract.

FENNEL VELOUTE Serves 6 2 tsp fennel seeds 1 star anise 50g butter 1kg fennel, finely sliced 2 medium onions, finely sliced 1 small potato, finely sliced 2 tbsp Pernod 750ml warm chicken stock. Parsnip, Fennel and Shallot Velouté. Posted on September 16, 2011 by Susan.

To those of you who know me, it will come as no surprise that before writing this post I spent a considerable amount of time pondering whether I could call this soup a velouté. In classical French cooking, a velouté sauce is a combination of a blond roux (equal parts. Graham Campbell’s dish makes a light and bright summer starter.This simple pea velouté recipe is made a little bit tougher by the inclusion of a fennel sorbet but you can leave this out if you prefer.

Both maltodextrin and stabilizer for the sorbet can be found online.

List of related literature:

And a specialized variety of sweet fennel, var. azoricum, develops the enlarged leaf-stalk bases of bulb or Florence fennel, which is used as an aromatic vegetable.

“On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee
from On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Scribner, 2007

* FENNEL (tseretso) [Foeniculum vulgare].

“The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia” by Darra Goldstein
from The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia
by Darra Goldstein
University of California Press, 1999

Florence fennel or finnochio, an annual plant, Foeniculum dulce (or F. vulgare var. azoricum); the swollen bases of the leaves have an aniseed flavour, and are eaten raw or cooked; a 60-g portion supplies 10kcal (40kJ).

“A Dictionary of Food and Nutrition” by David A. Bender
from A Dictionary of Food and Nutrition
by David A. Bender
OUP Oxford, 2009

Fennel (Foeniculum vulgare), also known as sweet fennel, Florence fennel, and finocchio, is a member of the Parsley family.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
Greenwood Press, 2006

WHY THIS RECIPE WORKS: While fennel is excellent served raw in salads and antipasti, its crisp anise flavor turns mild and sweet once cooked.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

It is a member of the Apiaceae family, usually compared with its cousins dill, fennel, and caraway, all of which are used as carminatives in European cookery and medicine.

“The Earthwise Herbal: A Complete Guide to Old World Medicinal Plants” by Matthew Wood
from The Earthwise Herbal: A Complete Guide to Old World Medicinal Plants
by Matthew Wood
North Atlantic Books, 2008

fennel (Foeniculum vulgare) An aromatic vegetable belonging to the parsley family that is native to Mediterranean regions.

“The Encyclopedia of Nutrition and Good Health” by Robert A. Ronzio
from The Encyclopedia of Nutrition and Good Health
by Robert A. Ronzio
Facts On File, 2003

Because of the pleasant aroma and sweet taste of fennel, this sformato is one of the most delicate tasting.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Slow-cooking fennel by roasting or braising brings out its sweetness and tames the licorice flavor.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Unlike ordinary fennel that’s grown for its leaves and seeds, Florence fennel forms a swollen bulb­like base that’s delicious eaten raw or cooked.

“Allotment Gardening For Dummies” by Sven Wombwell
from Allotment Gardening For Dummies
by Sven Wombwell
Wiley, 2010

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  • This sauce also works with salty food, a staple in the Swedish cuisine with fried salt pork and potatoes, but then it isn’t mashed or pulverized, but the onions are allowed to keep being in small bits.

    Litterally “onion sauce” in Swedish (löksås).


  • You can skip the sugar altogether if you are willing to invest a little more time. Onions get incredibly sweet over time, like jam sweet.

  • Vollkornbrot is actually the german translation of the danish fuldkornsbrød originally danish, allthough believed to be german amongst many.

  • I’m a mediocre cook at home. If you follow the recipe carefully, everything happens as he predicts. Even the minute timing! Thank you very much, it’s always a pleasure to watch your videos. Greetings from Argentina!

  • Just discovered You. Where have you been all my life?! Thank you Universe for this gift!!! Loosing lots of beauty sleep lately watching your videos…LOL Just the series on canned Garbanzos are worth the world. BTW the true black rye sour dough bread is LITHUANIAN. My Mother (starter) is “ageless”; took her with me to America more then quarter century ago and she is still “kicking”:-) Please, take care of yourself and don’t ever stop. Great personality, great food! Thank you.

  • I made this for lunch today, and it tasted heavenly! Awesome combination of flavors! Thanks for this, and other inspirational videos and reises! Next, cheese souffle! ��

  • I’ve watched this before, but watched again today because I want to make some. Is it only me? White pepper reminds me of kerosene!!! I very much dislike it!

  • Great video, especially the parchment paper trick! But be careful about the use of the orange skin, it contains toxic essential oils. Lemon or Lime would suit perfectly, even in terms of taste I think…

    Thanks for your videos! From another French guy 😉

  • Alex, I thought if in your flavored butter recepie add estragon only? It would be interesting combination with orange flavoure, what do you think? I’ll try it.

  • Your sense of humour and the way you make cooking sound fun got me subscribed to your channel.
    J’adore votre contenu, vous n’avez pas une autre chaîne en français?

  • Alex, you have a very happy and calming demeanor while being entertaining, humorous and educational. I watch your videos when I need a break from doing school work, just because they make me feel happy. Thanks for being a positive force in the world.

  • The only place I can find Vollkorn Brat in my area is at Aldi’s grocery store and it is a seasonal item, so it is not available all year.

  • Aaaand now I have a Pinterest board named Tartines.

    Thanks, Alex! Love this vid so much. Your food imagination is genius, your sense of humor is killer. Don’t ever change!

  • ok, I wasn’t prepared for this flavour. Sure it sounded good enough to try on paper but in my mouth, it was such an unusual taste!
    So delicate and yet decisive with that pickled fennel!! AMAZING, I need to make my parents proud and have them taste it on top of my own sourdough bread when they come to visit. Thank you!!

  • I love your channel! Have you ever thought about bringing your parents or family members to cook a french dish? Keep up the awesome videos:)

  • Brilliant!!!! I love beautiful sauces and make them often. This is one I’ve not tried, but OH! I will! I think it would be wonderful with a nice charred medium rare steak and some steamed asparagus. Or for that matter, I think it would be beautiful to dress a baked potato!!! Can’t wait to try this!

  • I’m so happy to see more people using fish on a tartine! “Smörgås” is the Swedish word for tartine. And you are absolutely right, we are all princesses!

  • I’ve been making this for years, every time I make mac and cheese from scratch I always add chopped onions first before adding the flour. That being said, this technique looks interesting and I’m tempted to try it your way, Stefan!

  • Wow I love learning all these French classics. Each one is absolutely delicious. Thanks Stephane best cooking channel on here by a mile

  • Vollkornbrot or vollkornbread is a German word and the most populare bread in german but it also has tradition in the scandinavics.

  • I struggled to come up with any at all that wouldn’t work, but perhaps cloves or cardamom would not fit well in this preparation. I love that kind of bread. What we can get is imported from Germany but I believe it is popular in Scandinavia too. What works well as a substitute are the rye crispbreads like Ryvita.

  • The bread you showed looks more like a rye bread to me which is scandinavian. But in Germany we have many other types of whole weat bread, for ex. Schwarzbrot like Pumpernickel.

  • He said, “sautés the onions”, yet the proper term for sauté means to jump in French, sautéing is the action your doing with the pan, making the food jump up, he said “sauté the onions” but he had the onions cooking in a pot ��

  • Thanks a lot Stephan
    I used this sauce today (2019/11/15)
    And it’s taste AMAZING (but I used the brownish Roux)
    I only used the standard version of this (till now) but this technique is much better…
    For all other ppl,
    It Takes more time but it’s totally worth it!

  • So I made this, and I’ll have to say this is a wonderfully sublime sauce. I poured it over pan seared pork chops, delicious. As an American,I must say, I’m fighting every urge to figure out a way to add Velveta cheese to it! Thanks for the delicious recipe!

  • I’ve never struggled making French sauces and food but this channel honestly takes the mystey out of the process and with that eliminated so is fear of botching the meal. I’ve only botched a sauce once but it was almost tragic. I made an asparagus Hollandaise and it came out absolutely prefect. I was so proud of myself. Once it was finished, I made the mistake of leaving the pot on a very low heat just to keep in warm. MISTAKE! The finished sauce was a lovely medium green, well blended and with quite a fluffed up look. I turned my back for perhaps a minute.when I looked again, the sauce had collapsed and the oil separated out lea ing me with a mess. I ended up making a cheddar cheese sauce using a standard French white sauce. It was fine but the Hollandaise had been exquisite.

  • I poured it over a pouched egg and sprinkled a bit of black pepper, with toast. Sooooo Delisioso! I also used purple onion cause I love purple onion, and it did not turn purple��it was actually as white as the egg white.

  • that sauce didnt look good at all man, you have bits og flour in the sauce and you probably didnt cook it long enough to get out the flour taste, delete this video man and make a new one cause you didnt make this one with love.

  • I love the channel and I learn a lot, thank.you very much…I really wish to know your version on how to make cafe the Paris souce?

  • another ameteur “me too” video on youtube, with music and no conversation. doesn’t that match the fact that its content is inaccurate.

  • I would say that one looked more like one of german ryebreads.:) But it is a danish thing imo. Ryebread/dark bread. Our versions are more dark and more wholemeal

  • can the onion and sauce be put in a food processor? I dont have all my cookware with me but I have food processor. If not no problem!

  • Another great video:) You make some really inspirational stuff. Not only recipes to follow buy an explanation of why you are doing things which really help when I want to experiment as well. Great stuff. Thank you.

  • what is the most complicated sauce in terms of time and lots of ingredients, in all of French cooking? show us how to make it. thank you

  • The history make us understand that this is not just a cockyness in french cuisine. This is a real matter of culture and a richness achieve from time to time. Some recipes are literally peace of art in their conception and in their flavors. Most of the fine cuisine of all country’s have a base of french cuisine.

  • As we’re all being honest here, I feel obliged to do the same.
    Now, I’m not a professional cook, not by a long shot… but I do like to cook, it’s a really fun pass time I think.
    Now, I used to follow the old “traditionals” like Jamie Oliver and Gordon Ramsay and the guys, but since finding this channel I’ve completely dropped Mr. Oliver mainly because I thing he makes things overly complex and uses many things you can’t really find in most grocery stores. I’m still following Marco Pierre White, Gordon Ramsay and Michel Roux Jr. But I’m also incorporating this French Cooking Academy into my cooking… more so actually, than the other three mentioned above.

  • Ok. Minor complaint. The blanched onion and butter has to start cooking together. You cannot put blanched onion into melted butter for soubise. I think it is important.

  • We eat Ryebread almost every lunch in Denmark. It’s called rugbrød. Rug=rye, brød=bread. There is so many different kinds of rye bread, I find it the most important thing is that there are still whole seeds in it. Else it can become a little too dense:).

  • The woman in the portrait of the wife of Soubise is shown wearing 17th-century dress. I think she cannot have been married to the man, unless she was very, very old!

  • French princess cooking, please make sweet dessert-like tartine, bcause your tartine portion is basicly half of my snack lol. Btw I always love ur vids, greetings from Indonesia.

  • I know that I would use the stick blender to intensify the onion flavor. One question: Would this sauce work with other proteins such ad fish?

  • To everybody trying this: It’s delicious but I’d recommend even less sugar and no more than 100ml cream as the cream does lessen the taste of the union.

  • Just discovered your channel. I am loving it. Didn’t know you could make a roux like that, allowing it to cool down in between adding the milk etc.
    What do you think of the all in one method, which some people seem to like?

  • Dude, what an amazing channel. You make everything look so easy and, at least to me, your attitude is amazing; the accent helps too haha!

  • Great stuff, Alex… I really, really like it. And yes, Vollkornbrot is typical German… the nowadays style results from the time when milling was underdeveloped but population was rising. So, it is to expect that it is close to ancient types of bread. Thumbs up.

  • Don’t they use rubber spatulas in France? It’s entirely annoying to see a “professional” not automatically grab for a spatula when emptying out any vessel.

  • Isn’t onions a bit bland (as a taste) for a sauce? Perhaps le Maréchal should have cooked lóignons in a strong beef stock…Marco Pierre White would use Maggi beef stock. But perhaps it is another recipe. Do you know how to make clear ju du veau? Not the muddy looking concoction. Not a consomé, but a concentrated soup can compete with Bovril?

  • The funky dark bread would be called “Rugbrød” in danish, and should be served open faced, with pigs live paté topped with slices of pickled red beats.

  • The soubise sauce is a classic cream sauce for vegetables made by sautéeing onions and adding them to a basic béchamel sauce.�� thanks. I am glad to know about the source

  • Hai,

    Escoffier says in his book to cook and puree rice at the same time as the onion.
    He doesn’t use bechamel or a roux.

    can you explain the difference?

  • In spite if the alleged history I don’t think a minister of anything at time is working in the kitchen. It may have been created by a cook in his kitchen but he did not create it.

  • thatnks man, thank you vey much. u are just making me in love with France more & more everyday. i just wanna learn french so badly. no commercial and literally nothing could make people in love with France than u my friend. not even close. u should be given a medal of some sort man. ur the best.

    thank you again
    love from Tehran

    and by the way ur killing me man. i can’t keep my diet anymore

  • This was an awesome sauce I watched the video yesterday, but wanted to make it. I was amazing! I have learned so much from you fun and delicious content… Thanks Stephan����‍����♥️

  • Isn’t it amazing what flour and butter can do? Everything from bechamel to puff pastry. Thanks for a great recipe, now I need to menu plan so I can use it

  • Nice video again Alex! Im from Denmark, and im also a chef. There are many types of dark sour dough bread. The german variety is usually called “schwartzbrot” blackbread in English, whereas the Danish version is called “rugbrød” rye bread is the English name for it. Its mainly used in Danmark to make the Danish classic version of tartine, called “smørrebrød”. This is uniquely Danish and its wonderful. Check it out! ��

  • OMG, I haven’t seen an onion studded with cloves since I had to do it myself for marinating the shortribs in red wine. It was at a restaurant and we sold a lot of short ribs bourguignon style and I don’t mind telling you it took forever. If I remember, chef wanted 12 cloves studded in 3 onions for each batch and we did double batches 2x a week. They had to be equally spaced in a very specific way and by the time you were done your finger tips were sore, lol. Like Kill Bill though, my finger tips became imune and remain that way to this day.

  • When you are pressing the onions through the sieve, you should use the back of a large (ideally stainless steel) spoon, NOT a wooden implement. The sieve acts like a file or rasp on the wood and you end up with a small amount of what is basically sawdust in your sauce.