Sauce "Velut or white basic sauce: comprehend the basics of cooking

Today there is a huge number of different sauces, but among them are five, which are called great - this is a basic French sauces, serve as the basis for thousands of other sauces. One of them Velut, or, in other words, the main white sauce.

A large part of existing in the modern world cuisine sauces was invented by the French in the 17th-19th centuries in search of new refined tastes, they were ahead of all other countries, inventing new flavors that are highly valued everywhere, and the world cooking because it was enriched with new recipes. One of these new tastes in the 19th century was the sauce "Velut" (also called "Velyute"), the recipe for which was invented by Marie-Antoine careme.

Careme was the nickname: "Chef of kings and king of chefs". He served at Rothschild, George IV, Talleyrand (where not once fed Napoleon and Josephine) and in St. Petersburg Alexander I. as for simple chefs important is the fact that under the influence of the recipes have become more accurate, with clear process descriptions, grams, minutes, etc. Serving in St. Petersburg, Kari has had enormous influence on Russian cuisine, and in General it is called the founder of the new cooking time.

The sauce Velut (veloute) is one of the basic sauces of French (and now not only) cuisine, on the basis of preparing thousands of other sauces (among them also Espanola, Allemand, mayonnaise and other). Along with Bechamel he was recognized worldwide. Velut is based Golden Roux and broth, as a rule, light chicken or veal, but also allowed the fish stock. Of spices are added to the sauce salt and freshly ground black pepper, aromatic herbs, Laurel, etc.

Ru is heat-treated mixture of fat and flour. As fat is usually used butter, but it can be any vegetable oil or lard (lard). Flour meanwhile saut or without color change (white Roux), or with color change to Golden (Golden ru), or to brownish red ru). Ru is essentially a thickener for sauces, used for the preparation of such famous sauces (in addition to Velyute) as Bechamel and Espanola.

White basic sauce is usually called "Chicken Velyute" (veloute de volaille), "Fish Velyute" (veloute de poisson) or Velyute veal" (veloute de veau) - based on the type of broth. It serves as an independent sauce for fish, meat, seafood or poultry, and also used for making other sauces as a base (False Munier, Tomato pink sauce, Citrus and mn. other).

How to make main white sauce (sauce Velut)

Preparation Velyute is very simple and even a novice cook with a poor experience can make such a simple and easy sauce that does not require complicated ingredients.

Of course, in many ways, the taste of the sauce depends on the broth - the tastier it will be more fragrant than the more refined will be Velut.

Recipe white basic sauce "Velyute"

Need (for sauce 600ml): ru - 20g of flour sifted and butter for sauce 600ml light broth, 20 g carrot cube, 15g butter, 10 g of chopped onion and bacon fat, 1 sprig of thyme and Bay leaf small sprigs of parsley.

How to cook white basic sauce. Melt the butter in a pan, add the flour, vigorously stirring, and heat the mixture until Golden brown on low heat, cool. Pour in ru hot light broth, vigorously stirring it to avoid lumps. Bring the sauce to a boil over low heat, stirring constantly, put the vegetables and herbs (they need to skumanich on the fat of the bacon and butter), Laurel, on a very small fire to cook the sauce 1-1,5 h, periodically removing dust on the surface of the foam. All the recipe vegetables and herbs are not mandatory - you can add or not add as desired.

Today Velyute rarely cook for one and a half hours: a simplified version - 50g butter to melt, add 50g sifted flour, skumanich until Golden, cool, pour 1 liter of hot broth, stirring, bring to boil stirring constantly, heat to do the minimum, to boil the sauce for 10-15min, removing the foam. The duration of cooking original recipe sauce because the longer it is cooked, the more transparent and clear, it is supposed to strain it before serving.

In classic white basic sauce you can add green onions, wine, lemon juice, egg, cream and other products, creating new shades of tastes. Well, the answer to the question, what is better to use the broth for Velyute, is simple - it depends on the food that you will serve: the meat - meat, fish and seafood - fish, poultry and game chicken.

Interestingly, Velut not too high in calories: 100g accounts for only 75 calories.

To learn how to cook white basic sauce is very easy, by doing this, you can go ahead and prepare on the basis of other excellent sauces.

The recipes for the sauces on the basis of white basic sauce

Sauce Curry with cream"

You will need: 300ml sauce Velyute, 40g butter, 5-6 tbsp cream, 1 tablespoon onion finely chopped, 1 tsp. curry powder.

How to make Curry sauce with cream. Melt oil, put onion, skumanich, fill curry, stir, 30sec then, pour white basic sauce, on a slow fire to boil for a few minutes. Further, the sauce should be filtered and add hot cream.

Recipe sauce "False Munier"

Need (approximately 1 liter sauce, Velut): 3 tbsp lemon juice and 2 tbsp. of chopped parsley.

How to cook the sauce False Munger. Add to the finished Velut before applying the lemon juice and parsley, stir.

For the preparation of the Hungarian sauce based Velyute add the paprika, white wine and onions, for a Venetian - tarragon, chervil and shallots, for the German - lemon juice, double cream and egg yolk, Wine-Blanc - fish in a basic white sauce, add the butter, shallots and white wine.