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.
Today’s inspirational recipe from Lavender and Lime ♥ Sweetcorn And Basil Velouté ♥ #LavenderAndLime Click To Tweet
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
- 2 cobs corn, kernels removed
- 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
Click on the links for conversions and notes.
47 thoughts on “Sweetcorn And Basil Velouté”
This sounds really special, Tandy. I would love to taste it. Where can one buy truffle oil?
Thanks AD. Try your local Woolworths – the one they do is really good and it lasts a long time as you don’t need to use a lot of it 🙂
Mmmmmmm – yes.
I purchased some lovely macadamia oil infused with lemon myrtle recently and while I think that the basil would drown out the subtle taste of the lemon myrtle it gives me some more ideas on how I can use it.
Lemon myrtle has such a lovely aroma and I am sure the oil smells amazing. Just swap out the basil and the truffle oil for this oil as I am sure it will be fantastic 🙂
The combination of ingredients in this veloute looks delicious. Thanks for sharing 🙂
my pleasure 🙂
Ooh that sounds good! Even the word velouté sounds like silk and velvet!
it sounds like it tastes indeed 🙂
This sounds delicious!! A nice question for the Friday Food Quiz.
hopefully I remember the answer then 🙂
This seems quite incredible! Have always been interested in gastronomy! Yummy! Never had a velouté but it sure seems delicious!
and it is easy to make 🙂
Sounds good Tandy 🙂
thanks Hope 🙂
Not sure I would have thought to put corn and basil together – not sure why though. This sounds lovely Tandy.
I love the combination of the two flavours and I will start experimenting with more soon 🙂
An interesting twist on corn chowder!
indeed it is 🙂
I’ve also come across veloutes a lot recently but I’m not sure I’ve had one. I’m not always sure if I like cold soups though so I think I’d serve it warm.
warm would be good as well! BTW, babies come when they are ready 🙂
I love the texture of veloutes, they’re so silky smooth!
they really are, and one can do so many flavour combinations 🙂
What a classy recipe – thanks for introducing me to it 😀
Choc Chip Uru
my pleasure CCU 🙂
I love a good & tasty sweetcorn soup & to combine it with basil: I didn’t know that would be so tasty! I learned a great combo here!
that is great to hear!
Very sophisticated. I can picture this be a starter in one of those really fancy restaurants. Take Care, BAM
thanks BAM, that is so kind of you to say 🙂
I tried to recreate a veloute recently — but it wasn’t blog worthy! Yours is certainly a winner — nicely done! I would love to try this.
please let me know if you do! Thanks for the visit 🙂
How unique and lovely! It looks very delicate!
Delicate is a good word to use for this – thanks Jen 🙂
Consider this recipe bookmarked!! Hopefully come summer, and fresh sweetcorn I’ll be making this, it sounds so delicious!
it really is. hope you post the results 🙂
Tandy, a fantastic recipe and something I think I’ll use to tempt my Mum with! Thanks!
thanks Kate, and please let me know what your Mum thinks of it 🙂
Thank you for teaching us what a veloute is today.. well, at least, thank you for teaching me, I had no idea! That just sounds so fun and approachable!!
and you can adjust the thickness if you want it to be a sauce 🙂
Mmmmmmmm, just look at the beautiful colour. Gorgeous!
thanks Jac! How cold is it there? I am going to pack on Sunday 🙂