This recipe for Sweetcorn And Basil Velouté is my recreation of the one made by Liam Tomlin. I now have the recipe book in which it features and I did not get it quite right. But, in my opinion, it is all about the flavour, and there I was spot on.
I have come across the terminology ‘velouté’ on various occasions, but I have never had the pleasure of tasting one until our evening at the opening of Liam Tomlin Food at Leopard’s Leap. A velouté is one of the five “mother sauces” in French cuisine and is basically a stock thickened with a blonde roux. Anyone who has made a béchamel sauce before, will be familiar with a roux. It is a mixture of equal parts butter and flour. The sweetcorn and basil velouté I tasted was amazing, and the weekend after our lovely evening, I decided to try and recreate the dish at home. I decided however, once I had started, to not use a basil oil but instead to make use of the truffle oil that we received in our gift box. This can be served at room temperature so you can make this ahead of time if you are planning a dinner party.
Sweetcorn And Basil Velouté
- 15 g butter
- 15 mls flour
- 250 mls vegetable stock
- Corn cut off two cobs
- 5 basil leaves, cut into ribbons
- Truffle oil for garnishing
- Melt the butter in a pot
- Stir in the flour to make a smooth paste
- Stir in the stock and bring to a simmer
- Add the corn and continue simmering until the corn is cooked
- Blend until smooth and pass through a chinois
- Return to the heat with the basil leaves and allow to warm through
- Serve at room temperature with a drop of truffle oil for each serving