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- Veloute Recipe (Classic French Mother Sauce) | The Kitchn
Learn how to make velouté, a 3-ingredient classic French mother sauce, in less than 10 minutes
- Velouté sauce - Wikipedia
A velouté sauce (French pronunciation: ⓘ) is a savory sauce that is made from a roux and a light stock It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century Velouté is French for 'velvety'
- Classic Velouté Sauce Recipe - Simply Recipes
As one of the five “mother” sauces in classic French cooking (Béchamel, Velouté, Espagnole, Hollandaise, and Sauce Tomat), velouté is a light ‘cream’ sauce made with chicken, fish, veal, or vegetable stock thickened with a blond roux of butter and flour
- How to Make Velouté Sauce (French Recipe)
Learn how to make a classic French velouté sauce with this easy recipe By making a roux and adding broth, you can create this versatile, velvety soup base or sauce for chicken, fish, vegetables, and more
- Homemade Velouté Recipe - Chef Billy Parisi
Velouté is one of the five mother sauces which are the main sauce bases for all sauces in modern French cuisine It is simply a thickened stock, most commonly chicken, veal, or fish, to make a creamy textured sauce
- Velouté Authentic Recipe | TasteAtlas
A true classic of French cuisine, sauce velouté is a velvety concoction of veal, chicken, or fish stock and roux — melted butter thickened with flour Although it may seem simple at first glance, its preparation is quite time-consuming, and, when done right, employs a number of culinary techniques
- How to Make a Classic French Velouté Sauce - Fine Dining Lovers
Velouté is one of the smooth, velvety sauces in French cuisine It combines the thickness and structure of a roux as a base sauce, with the more delicate complexity of a white stock The stock used for velouté is called white because the bones used to make it are not roasted prior to boiling
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