Cheddar veloute

Ben Spalding

Ben Spalding

12th January 2011

Cheddar veloute

Cheddar veloute

Ingredients

  • 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

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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.