Differences

This shows you the differences between two versions of the page.

--- fish_veloute_-_reduction_no_lfour [2026/08/01 05:28] – [Variations] jforbes
+++ fish_veloute_-_reduction_no_lfour [2026/08/01 05:30] (current) – [Variations] jforbes
@@ Line 27: / Line 27: @@
 ===== Variations =====
-    Mustard Velouté: Add 2 tbsp mustard off the heat, plus 1 tsp freshly chopped herbs such as tarragon or mixed herbs. Lovely with salmon or mackerel.
+  * **Mustard Velouté**: Add 2 tbsp mustard off the heat, plus 1 tsp freshly chopped herbs such as tarragon or mixed herbs. Lovely with salmon or mackerel.
-    Caper Velouté: Use a light pork or lamb stock, add 2 tbsp drained capers plus 3 tbsp double cream. Simmer for a few minutes, then serve with pork or lamb.
+  * **Caper Velouté**: Use a light pork or lamb stock, add 2 tbsp drained capers plus 3 tbsp double cream. Simmer for a few minutes, then serve with pork or lamb.
-    Tarragon Velouté: One of the simplest. Just add a good tablespoon of freshly chopped tarragon to the base velouté. Works beautifully with chicken or fish.
+  * **Tarragon Velouté**: One of the simplest. Just add a good tablespoon of freshly chopped tarragon to the base velouté. Works beautifully with chicken or fish.
-    Tomato Velouté: A favorite for kids. Add 100 ml of tomato passata (store-bought organic or homemade) to the base velouté.
+  * **Tomato Velouté**: A favorite for kids. Add 100 ml of tomato passata (store-bought organic or homemade) to the base velouté.
-    Mushroom Velouté: Finely slice 100 g of button mushrooms and pan-fry until golden. Stir into the cream before adding it to the velouté, then proceed as with the base recipe.
+  * **Mushroom Velouté**: Finely slice 100 g of button mushrooms and pan-fry until golden. Stir into the cream before adding it to the velouté, then proceed as with the base recipe.