Maggie教學 法國五大母醬之 白湯醬汁
Velouté Sauce
食譜 Recipe
材料:
奶油 20公克
麵粉 20公克
蔬菜高湯 2 1/2 杯
鹽、白胡椒粉
做法:
在鍋中加入奶油,中火加熱,加入麵粉炒溶,關火放稍涼。
在麵粉糊中加入一半熱高湯,拌勻,再加入剩餘的高湯,拌勻。
大火加熱煮沸,然後轉小火煮約10分鐘。
用鹽、白胡椒粉調味。
*用雞高湯,就是 chicken Veloute sauce, 加魚高湯就成 Fish Veloute sauce.
*加蘑菇可成蘑菇奶油醬汁
Velouté Sauce
Ingredients:
20g Butter
20g flour
2 1/2 cups vegetables stock
salt and white pepper
Method:
Heat butter in a pan over medium heat, add the flour and mix well, let cool the white roux.
Add the white roux into the pan and pour in the half hot stock, stir well and then pour in the remains stock, mix well.
Heat the fire on high and bring it to a boil and lower the heat. And cook for around 10 minutes.
Salt and white pepper to taste.
Bonus: Mushroom Velouté Sauce
Add the diced mushrooms into the velonte sauce and then add the cream.
Sprinkle some parsley.
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