French sauce velvet: recipe with a photo

Sauce (in translation from the French sauce - "gravy") - a liquid seasoning, which is designed to emphasize or change the taste of the dish, to give it uniqueness and sophistication.

They say that Shaw said: "The architects hide their mistakes under the ivy, the doctors - in the ground, and the cooks - under the sauce."

It is generally believed that the legislators of the use of sauces in cooking are the French. In France sauce appeared in the 17th century, since then the culinary specialists of the whole world compete in the preparation of unique gravy and sauces.

French sauces

In modern French cooking, more than two hundred recipes for cooking gravy and sauces are used. However, at the beginning of the twentieth century, Auguste Escoffier, a cook who was recognized as the "king among cooks and a cook for kings", systematized recipes of French sauces. He identified five basic, basic (mother), on which all the other numerous varieties of liquid seasonings are based.

Basic French sauces:

• Bechamel;
• Velyute;
• Dutch;
• Hispaniol (Spanish);
• Tomato.

Classic currency

найден в записях, датируемых 1553 годом, тогда он имел название "белый" или "паризьен". The first recipe for a velvet sauce was found in records dating from 1553, then it was called "white" or "parisene". был признан одним из четырёх основных соусов Франции. In the 19th century veluyte was recognized as one of the four main sauces of France.

. So, meet - sauce veluette . The classic recipe requires the following products:

• Broth (fish, meat, chicken - optional) - 0.5 liters;
• Flour (wheat) - 50 grams;
• Salt food - as needed;
• Ground black pepper - as desired;
• Butter - 75 grams.

зависит от выбора бульона, поэтому уточняется и название: The taste of the velium sauce depends on the choice of broth, so the name is also specified:

• Fish - veloute de poisson;
• Chicken - veloute de volaille;
• Meat from a young beef - veloute de veau.

Broth should be transparent and very light (this is the main feature!).

First, the sauce is prepared for roasting (specially roasted flour).

In a container with thick walls put the butter, melt, bring to a boil. In a boiling oil pour a thin trickle, stirring, flour. Fry until slightly yellowish.

Prepared ro to cool. Bring the broth to a boil. Pour boiling broth into the fried flour (py), cook for about 1 hour in a quiet fire.

Add pepper to the ready-made sauce, salt to your liking. пропустить через сито (в нём не должно остаться комочков муки), охладить. The received velute to pass through a sieve (in it there should not be lumps of a flour), to cool.

подаётся к рыбе, курице и мясу. Classic sauce velyute is served to fish, chicken and meat. It is the basis for soups, purees, it is used in the preparation of a variety of white sauces, sometimes replacing them with a strong broth (consomme).

Options veluette

, рецепт с фото которого приведён выше, можно слегка изменить, добавив некоторые ингредиенты: грибы, лук, разнообразные специи и т.п. Velet sauce, the recipe with the photo of which is given above, can be slightly changed by adding some ingredients: mushrooms, onions, various spices, etc.

с грибами. For example, with mushrooms. To prepare it you need:

• Wheat flour - 100 grams;
• Butter - 100 grams;
• Mushrooms (champignons) - 100 grams;
• Broth (chicken or meat) - two glasses;
• Lemon juice - to taste;
• Black pepper (ground) - if desired;
• Salt (food) - to taste.

Prepare your hands: in a container with thick walls, melt the butter, bring to a boil, pour the flour into the oil, fry until pale yellow. Champignons chop, add to the handle.

Prepare a light broth, bring to a boil, pour it into the hands. Mix the mixture on a fire and cook for one hour until the sauce thickens, filter. The consistency of the finished sauce is similar to sour cream. добавить немного лимонного сока (по вкусу), соль, перец по желанию. In the ready-made velvet, add a little lemon juice (to taste), salt, pepper if desired.

Very often cream, yolks of chicken eggs are added to the finished sauce, instead of mushrooms, lightly fried onions and the like are used. . Ingredients depend on the taste preferences of the cook or from the dish to which the velvet is prepared.

Sauce as the basis of soup

готовят различные супы-пюре. Culinary specialists in France based on velvet sauce prepare various soups. . The simplest of them is soup. It is correctly said: "All ingenious is simple."

- прекрасное диетическое блюдо, подходящее и ребёнку, и старику. Soup velute - a wonderful dietary dish, suitable for the child and the old man. It is well saturated, quickly absorbed, does not irritate the stomach. The soup is good both hot and cold. Even an inexperienced mistress can cook it.

For this wonderful soup, you need:

• Wheat flour - 100 grams;
• Butter - 150 grams;
• Light broth (meat) - 1 liter;
• Onion - one piece;
• Cream (or milk) - 100 milliliters;
• Salt food - to taste;
• Black ground pepper - to taste;
• Greens - to taste.

Peel onion, wash, finely chop. Melt the butter in a deep bowl, fry the onions slightly in oil. Continue to fry, add flour, lightly fry.

Pour the broth to a boil, pour it into the flour mixture, mix it well. Stir, sauce cook until thick in a small fire.

Finished sauce to filter, add cream (milk), salt, ground pepper, crumble parsley, dill or other favorite herbs to taste. The soup is ready to serve.

Conclusion

So, the simplest recipes of the basic sauce are considered above. It is the main component of some famous sauces:

• добавляют пюре из томатов; Aurora - in the velvet , tomato puree is added;
• Allemande (German sauce) - to the meat broth add chicken yolk, fatty cream, lemon juice;
• Hungarian sauce - add onions, white wine, sweet pepper.

может стать базовым соусом на вашей кухне. Veluyte can become the base sauce in your kitchen.

Based on the proposed recipes, each hostess, according to her taste, will be able to cook her little culinary masterpiece.

Experiment, cook with fudge, use in your kitchen sauces and gravies. Bon Appetit!