Velouté?!?

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Chris0945
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Joined: 2012-06-25 16:07
Velouté?!?

Hey there,
From What I know a velouté is a white roux with stock? 
I have Found a recipe for a sorrel velouté, (http://www.britishlarder.co.uk/oyster-beignets-with-a-sorrel-veloute/#axzz1yl8pyjBd)
Is this just a Modern Velouté using the Cream whipper to lighten the texture? 
 
would this velouté be possible to make using a classical base, aka a roux? (or any other vegtable based velouté for that matter.)
 
I am Extremely curious, and I will ask more and more questions as time passes!
 
Thanks, Chris