Velute sauce

French cuisine has always been famous for its sophisticated combination of flavors and flavors of its national dishes. The culinary workers of France have always known that sometimes the success of a dish depends not only on the compound ingredients and skill of the cook. Often, a well-chosen sauce can make a greater impression than the dish itself. Today we want to introduce you to a seminal and classic sauce for French cuisine called currency.

However, it is worth starting with an acquaintance with the main component of most white French sauces. Ru is not just two letters, it is a whole culinary concept. In French, the word roux sounds like roux and denotes a fatty flour mass that has been pre-fried in butter. Ru is used as base and thickener of sauces. The three main whales of French cuisine velute sauces, bechamel and espanyol are made with the obligatory participation of ru. On the basis of white or classical roux, the famous French sauce velute or velouté has been made for several centuries.

The first mention of velute sauce dates back to the 16th century. Velute sauce perfectly emphasizes the taste advantages of French cuisine. Velute sauce is made from ru and fish broth. The composition of the product speaks for itself, so the most common velute sauce is served with fish and seafood dishes. Velute sauce is often called parisben or white sauce. However, velute sauce does not always have a pure white color, such as beschamel sauce.

Usually, velute sauce flour is fried in a special way in boiling oil to achieve the cream color of the final product. The roasted roux is allowed to settle and cool, and then fish broth is added, mixed and simmered for about an hour. There are several varieties of velute sauce that differ between each other in the broth base of the product.

The following types of velute sauce are distinguished:



velouté de poisson or fish broth-based sauce;

velouté de volaille prepared using chicken broth;

velouté de veau or velute sauce based on veal broth;



Velute sauce is considered the basis of many other classic French sauces and soups. Subspecies of velute sauce are perfectly combined with fish, meat, as well as dishes from poultry, game and seafood. The classic velute sauce is good in that you can add various ingredients to the product (for example, wine, spring onions, cream, eggs, lemon juice, etc. ) and get every time an exquisite and incredibly tasty sauce that can significantly improve the taste of the finished dish.