Velouté sauce with capers for lamb

4 servings

60 minutes

Velouté sauce with capers is an elegant addition to lamb, originating from European cuisine. Its history traces back to classic French sauces, where velouté is one of the five mother sauces. This version is enriched with white wine, vermouth, and capers, giving it a refined tang and deep aromatic complexity. The sauce's texture is silky and thick, perfectly coating the meat. The velvety creamy base enhances the rich flavor of lamb while the capers add piquant notes that enliven the dish. The sauce pairs wonderfully with roasted or braised lamb, especially with shank or ribs. It can be served hot to maintain its warming tenderness or slightly cooled to highlight the meat juices. This is a true gastronomic masterpiece that reveals the depth of flavor combinations in traditional European cuisine.

Energy value per serving

• Calories: 446.5
• Proteins: 4.9g
• Fats: 34.5g
• Carbohydrates: 12.9g

Ingredients

• Shallots: 4 pc
• Butter: 15 g
• Dry white wine: 300 ml
• Vermouth: 75 ml
• Bouillon: 375 ml
• Cream 30%: 375 ml
• Capers: 2 tbsp

Cooking steps

1. Prepare velouté using the broth from braised ham or lamb.

   Required ingredients:

   • Bouillon: 375 ml

2. In a saucepan, place shallots, thyme (if using), and oil, and cook over low heat until soft. Add wine and vermouth. Increase the heat and bring to a boil, stirring.

   Required ingredients:

   • Shallots: 4 pieces
   • Butter: 15 g
   • Dry white wine: 300 ml
   • Vermouth: 75 ml

3. Reduce the heat and simmer at a bubbling boil, uncovered, for about 25 minutes or until the liquid is reduced by 2/3 to a syrup consistency, stirring occasionally.

4. Pour in the broth, stir and bring to a boil again. Cook everything covered on high heat for 20 minutes until the liquid reduces by half.

   Required ingredients:

   • Bouillon: 375 ml

5. Add cream and mix. Bring to a boil again, then reduce the heat and cook uncovered until the sauce reduces by half and thickens.

   Required ingredients:

   • Cream 30%: 375 ml

6. Mix 2 tablespoons of rinsed and dried capers with 4 tablespoons of heavy cream and simmer at a bubbling boil for 5 minutes.

   Required ingredients:

   • Capers: 2 tablespoons
   • Cream 30%: 375 ml

7. The sauce should be thick enough to coat the back of a spoon. If it's too runny, simmer it for another 5 minutes.

8. Before serving, strain the sauce through a fine sieve. If you do not plan to serve immediately, keep the sauce warm in a bain-marie or steamer.