Veloute Sauce

VelouteLight to medium tan in color, Velouté is the second sauce in the series of five colorful Mother Sauces.

Like so many recipes, this sauce begins with a roux. Before making the sauce, assemble everything you need. Never leave a roux unattended.

The following recipe makes about 2 cups – the perfect amount for many recipes, including Anything Leftover Casserole. It is easily doubled or tripled.

Velouté Ingredients:

3 T butter
3 T all-purpose flour
2 cups veal, chicken, or fish stock
1/8 t ground white pepper Read More


Bracciole of Beef

bracciole-platedIngredients:

1 1/2 cups dried plain bread crumbs
1 cup Romano cheese, grated
2 t garlic powder
1 T dried parsley flakes or 2 T fresh chopped parsley
1 t oregano
1/4 t ground black pepper
6 large wafer thin slices of beef, approximately 1 1/2 lbs
2 T olive oil
6 slices ham
6 slices Swiss cheese
1 cup pasta sauce
4 oz fresh mozzarella cheese, sliced into six pieces
Toothpicks

Spoon Mage™ Note:

Wait, isn’t this involtini, not bracciole?! Read More