- 2 banana shallots sliced
- 2 garlic cloves sliced
- 1 button mushroom sliced
- 2 thyme sprigs
- 2 bay leafs
- 1 rosemary sprig leaves only
- 20g bacon diced
- 10g black peppercorns
- 300g white wine
- 300g white/double chicken stock
- 200g double cream
- 100g milk
- 100g medium strength cheddar cheese
- fine salt to taste
Cheddar veloute
Ingredients
Method
Caramelise the top ½ of ingredients, then deglaze with the white wine
When the wine has nearly evaporated, strain through chinois squeezing through all the juice, return to the pan and add the stock and for white chicken stock reduce by half, for brown chicken stock reduce for 2 minutes
Add cream and milk and simmer for 2 minutes then transfer to blender, add cheese and blend for 3 minutes, strain again, season and store in airtight container in fridge for up to 5 days
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