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Add a photo* Velouté sauce, also one of the mother sauces, in many ways is also considered to be a white sauce. The difference between velouté and béchamel is that béchamel is made with a pale roux and includes milk as the liquid, while velouté is made with a blond roux and white stock as the liquid. White stock is made with bones that have not been roasted, whereas brown stocks use roasted bones for a more-assertive flavor and darker color. The blond roux is made the same way as the pale roux, just cooked longer until slightly browned. Chicken stock is most commonly chosen as the liquid, although a white beef stock can also be used.
Ингредиенты
- 2 tbsp unsalted butter
- 3 tbsp all purpose flour
- 2 c hot chicken stock
- Kosher salt
- Pepper
- Pinch of nutmeg
Инструкции
- Melt the butter in a heavy saucepan, blend in the flour with a wooden spoon, and cook over moderate heat, stirring, until butter and flour foam together for 2 minutes without turning more than a buttery yellow color. Remove from heat, and when bubbling stops, vigorously whisk in all the hot chicken stock at once. Bring to the boil, whisking. Simmer, stirring, for 2 minutes. Season to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 2 servings | |
| Calories 166 | |
| Calories from Fat 109 | 66% |
| Total Fat 12.43g | 16% |
| Saturated Fat 7.89g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 376mg | 16% |
| Potassium 205mg | 6% |
| Total Carbs 9.9g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.04g | 0% |
| Protein 3.7g | 6% |
