Adobo velouté
This velouté is very rich in flavour. The deep smokiness of the chipotle pepper and the umami rich character of the tomato make this recipe delicious. This recipe is inspired by the Mexican Adobo sauce. For this recipe we used the TRUEfoods vegetable stock: fresh and refined, natural vegetables, combined with herbs and spring water.
Allergens and dietary requirements
- Cow's milk
- Lactose
- Vegetarian
Ingredients
Preparation method
Burn the chipotle pepper with a gas burner so that it is lightly toasted.
Soak the chipotle pepper overnight.
Place the shallot with the butter on low heat and allow to caramelise completely.
Then add the coriander stems, oregano, thyme and fennel seeds and fry along with them.
Then add the tomatoes and simmer gently until they are completely soft.
Then add the vegetable stock, chipotle pepper and water from the soaking.
Boil gently until reduced by half.
Then add the whipping cream and cook down to 25% less.
Pass through a fine sieve and add the butter and blend with a hand blender.
Season with the lime juice, garum of mushroom, salt and pepper.
Serving suggestions
- Delicious in a dish with turnip, coriander and almond.
- Pairs well with langoustine, tomato and garlic.
- Perfect with beef, red onion and corn.