Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, veloute sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Велуте — соус на основе ру и бульона. Введён в XIX веке Мари-Антуаном Каремом, как один из четырёх основных соусов французской кухни, наряду с соусами бешамель. As a base sauce, velouté can be made into other sauces to complement chicken dishes beautifully. Velouté is also a great silky base to make creamy soups.
Veloute sauce is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Veloute sauce is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook veloute sauce using 3 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Veloute sauce:
- Get 31/2 cups Massel chicken style liquid stock
- Prepare 60 g butter
- Get 1/4 cup plain flour
Velouté sauce is a stock-based white sauce thickened with a white roux. Smooth and velvety, a velouté sauce is commonly used as a. This classic veloute sauce recipe is basically chicken stock thickened with flour and butter and seasoned with salt and pepper. Categories: European Recipes French Recipes Sauce Recipes.
Instructions to make Veloute sauce:
- Bring stock to the boil in a saucepan over high heat
- Meanwhile, melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until mixture bubbles. Gradually stir in 1/2 cup stock. Cook, stirring, until
- Mixture is smooth. Repeat with remaining stock, 1/2 cup at a time. Cook, stirring, for 5 minutes or until thickened.
Veloute sauce is one of the five "mother" sauces of classic French cuisine. To make veloute sauce, first of all a roux is prepared. This is done by mixing together equal amounts of flour and butter to form. Veloute Sauce has a wide range of uses. The Veloute technique is also used to create soups.
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