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Read this articleFrench in a Flash: Creamy Asparagus, Basil, and Crème Fraîche Velouté
[Photograph: Kerry Saretsky] In the dead of winter, I can feel just that: dead. I let myself eat macaroni and cheese and carrot cake with wild abandon, and though comfort food may feed the soul, it doesn't do much for the body. Sunday night, after a weekend filled with steak and ale pies and bourbon, it was time to reboot. A velouté is normally a thick sauce, or by association, soup. In French the name means "velvety," describing its thick, creamy, and soft but substantial texture. I find if... Continue reading »
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