RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3773
View Recipe |
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Recipe Name: |
Basic Velouté Sauce - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Sauce |
Used in Baskets: |
No |
Base: |
Poultry |
Kosher: |
No |
Ethnicity: |
French |
Kosher for Passover: |
No |
Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
70.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.16
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
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Cup
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
Take a pat of butter and rub it over the surface of the sauce to prevent a skin from forming. Keep sauce warm in a hot-water bath until ready for use, or cool it down in a cold-water bath for later use.
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Ingredients:
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Directions:
Melt butter in a heavy saucepan. Add the flour and stir until thoroughly mixed. Cook just until the roux begins to color slightly.
Beat the roux into the hot stock. Bring to a boil and then reduce to simmer, stirring constantly. Simmer very slowly for 1 hour. Stir occasionally and skin the surface when necessary. Add more hot stock to adjust consistency. Do not season in any way. Strain through cheesecloth. |
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Nutrition per Serving: |
Calories: |
334 |
Total Carbs: |
14.8 |
Net Carbs: |
0.0 |
Cholesterol: |
8.8 |
Fat: |
26.8 |
Protein: |
8.15 |
Fiber: |
0.15 |
Sodium: |
4.10 |
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