Description
Veloute — based sauce Roux and broth. Introduced in the XIXth century Marie-Antoine Karem as one of the four basic sauces of French cuisine. Sauce turns out very tender, tasty and hearty! Suitable for pasta, potatoes, rice...
Ingredients
-
Butter
75 g
-
Broth
0.5 l
-
Flour
25 g
-
Turmeric
-
Salt
-
Garlic
1 tooth
Cooking
Melt butter on low heat.
Add the flour, you want to brown, stirring constantly. Not allowing color changes.
The resulting mixture is called "Roux". Remove from the heat and allow to cool.
The cooled "Ru" pour boiling salted broth, stirring constantly, not allowing to burn. In broth, for color, I added turmeric (this is from myself).
Cook on low heat for about 30 minutes.
Cook until thick. Put the chopped garlic (for himself).
Remove from heat, drain
through a sieve.
Pour the sauce into a gravy boat and
serve.
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