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Comté and rosemary velouté

This sauce perfectly combines the spiciness of Comté with that of rosemary.

Makes 1100g.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Cow's milk
  • Lactose

Ingredients

400
g
onion, finely cut
2
cloves
garlic, finely chopped
2
leaves
bay leaf
35
g
rosemary
35
g
rosemary
100
g
butter
500
ml
white wine
1
l
chicken stock
300
ml
whipping cream
250
g
Comté, finely grated
as needed
lemon juice
as needed
salt and pepper

Scale recipe

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