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Red Chili Veloute:

1

tablespoon

olive oil

1

tablespoon

high gluten flour

1

tablespoon

tomato paste

1 1/2

hot chili powder

1/2

tablespoon

fresh crushed garlic

1/2

quart

strong chicken stock

Salt, and pepper to taste

1

Make a medium dark roux with the oil and flour. When the roux is cooked, whisk

2

in the tomato paste, chili powder, and garlic. Using room temperature chicken

3

stock, begin to work the chicken stock into the roux adding a little at a time

4

until each addition is fully incorporated. Continue until all the chicken stock

5

has been added, then bring to a simmer for 10 minutes until the sauce is

6

completely incorporated. Strain the sauce through a fine mesh strainer. Adjust

7

seasoning with salt and pepper.

Servings: 0.5

Yield: 1/2 Quart

Nutrition Facts

Serving size: 1 serving (2.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

280.57

Calories From Fat (86%)

240.38

% Daily Value

Total Fat 27.2g

42%

Saturated Fat 3.77g

19%

Cholesterol 0mg

0%

Sodium 255.13mg

11%

Potassium 366.86mg

10%

Total Carbohydrates 9.52g

3%

Fiber 1.53g

6%

Sugar 4g

 

Protein 2.05g

4%