Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, veloute sauce. One of my favorites. For mine, I am going to make it a 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 well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Veloute sauce is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook veloute sauce using 3 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Veloute sauce:
- Get 31/2 cups Massel chicken style liquid stock
- Make ready 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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