- Wheat Flour - 100 Grams
- Meat broth - 1 Liter
- Vegetable oil - 100 Milliliters
- Salt, pepper - - To taste
The recipe for cooking the velvet sauce was opened in France in 1553. In the 19th century, Marie-Antoine Carem introduced this sauce into a classic cuisine. Depending on the ingredients, there are three types of sauce: chicken (veloute de volaille), fish (veloute de poisson) and veel from veal (veloute de veau). There are also other names for veluyte: parisene and white sauce. French white velvet sauce is most often used for cooking dishes from a bird. Velyute is also served with fish and meat dishes. This sauce is used as the basis of various soups-purees and other sauces, such as allemand, marque, mushroom sauce and a puff. The recipe for cooking the velvet sauce: 1. Cook the flour in boiling vegetable oil on low heat until light-sand color. 2. Then the hot broth is gradually introduced into the cooled roe, thoroughly mixed and boiled for an hour. 3. At the end of the preparation, sauce is filtered and salt and pepper are added to taste. If you add wine, onion and paprika, when cooking, add the Hungarian sauce. For Venetian sauce, the additional ingredients are the shallots, chervil and tarragon. In German currency, add egg yolks, cream and lemon juice.
Servings: 4