I-Velouté (ikhonjiswe ngokuthi "vuh-loo-TAY") ingenye yamaqanda amahlanu omama we-classical cuisine , okusho ukuthi yindawo yokuqala lapho kungenziwa khona ama-saucce, kunokuba i-sauce ephelile ngokwayo. Kuhlobo lwebhokisi elingenalutho lokubala - uqala ngemigqa kanye nobunjwa bese ulubala nganoma iyiphi indlela oyikhethayo.
Njenga- béchamel , i-velouté ibhekwa njengomshuzi omhlophe, futhi zombili ziyanqwabelana ne-roux . Kodwa kanti i-béchamel inobisi njengesisekelo sayo, i-velouté yenziwa nge-stock.
Futhi njengoba kunezinhlobo ezintathu zezitshalo ezimhlophe - inkukhu, i-veal nezinhlanzi - zikhona izinhlobo ezintathu ze-velouté. Kodwa inkukhu iyona evame kakhulu.
Elinye lama-sauces asuselwa ku-chickien velouté ibizwa ngokuthi i-supermumme sauce, futhi yenziwe ngokuqeda i-veloute ngo-ukhilimu, ibhotela, nejusi likalamula. I-sauce ephakeme iyaziwa njengomsizi wesifazane wesibili ngoba ingakhonza noma isetshenziswe njengesisekelo samanye okupheka okusanhlamvu.
Okuzokwenza
- 3 izinkomishi inkukhu stock
- I-1 oz ibhotela ecacisiwe
- 1 oz
- ufulawa wonke
Indlela Yokwenza
- Sishisa isitokisi sezinkukhu ukuze simise epanini elingaphakathi, bese unciphisa ukushisa ukuze isitoko sihlale sishisa.
- Phakathi naleso sikhathi, epanini elingaphansi eliphansi elinomthwalo osindayo, qhafaza ibhotela elicacisiwe ngaphezu kobushushu obuphakathi kuze kube yilapho seliba khona. Qaphela ukuthi ungawuvumeli ube mnyama.
- Ngesipuni sokhuni, gqugquzela ufulawa ube ibhotela elicibilikile kancane kancane, kuze kube yilapho lihlanganisiwe ngokugcwele, likunike unamathisele obala ophuzi obomvu obizwa ngokuthi u- roux . Sishisa i-roux eminye imizuzu embalwa noma kunjalo, kuze kube yilapho iphendulile umbala omhlophe obala. Lokhu kusiza ukupheka ufulawa oluhlaza ogqamile. Kodwa njengoba lokhu kungumsizi omhlophe, awufuni ukuvumela u-roux uthole umnyama kakhulu.
- Usebenzisa i-whisk yocingo, kancane kancane wengeze isishukela esishisayo se-inkukhu, uhlasele ngamandla ukuze uqiniseke ukuthi ukhululekile.
- Yima kancane imizuzu engaba ngu-30 noma kuze kube yilapho ivolumu ingqikithi isanciphise cishe ingxenye eyodwa kwezintathu, ivuselela njalo ukuqinisekisa ukuthi i-sauce ayifuni phansi kwepani. Sebenzisa i-ladle ukukhipha noma yikuphi ukungcola okuphakama phezulu.
- I-sauce ephumele kufanele ibe bushelelezi futhi ibonakale. Uma kunzima kakhulu, shaya esitokisini esishisayo kakhulu kuze kube yilapho ukhululekile ngokwanele ukuze ugqoke isipuni.
- Susa i-sauce ekushiseni. Ukuze uthole ukufana okunebushelelezi, khipha ngokucophelela i-sauce ngokusebenzisa i-strainer ye-wire mesh ehlanganiswe nocezu lwe-cheesecloth.
- Gcina i-velouté igubungelwe uze ulungele ukuyisebenzisa.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 51 |
| Inani lamafutha | 3 g |
| I-Fat egcwele | 2 g |
| I-Fat Unsaturated | 1 g |
| I-cholesterol | 8 mg |
| I-sodium | 229 mg |
| Ama-carbohydrate | 3 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 2 g |