Search results
Results from the WOW.Com Content Network
Velouté sauce. A velouté sauce (French pronunciation: [vəluˈte]) is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for ...
The most common list of mother sauces in current use is: [60] [55] [61] [62] Béchamel sauce: White sauce, based on milk thickened with a white roux. Espagnole sauce: Brown sauce based on a brown stock reduction, and thickened with a brown roux. Ingredients typically include roasted bones, bacon, and tomato (puréed or fresh).
Veal, mirepoix, butter or cream, flour. Media: Blanquette de veau. Blanquette de veau (French pronunciation: [blɑ̃kɛt də vo] ⓘ) is a French veal stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in France.
In a bowl, toss the chopped white mushrooms with the lemon juice. In a large saucepan, combine the chicken stock with the chopped white and shiitake mushrooms and the garlic and bring to a boil ...
Pan-roasted chicken breasts, garlic mashed potatoes, fiddlehead ferns and suprême sauce. Type. Sauce. Place of origin. France. Main ingredients. Velouté sauce, cream or crème fraîche. Suprême sauce is a classic and popular "daughter sauce" of French cuisine. It consists of velouté, a "mother sauce", thickened with cream and strained.
For premium support please call: 800-290-4726 more ways to reach us
Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Allemande was one of the four mother sauces of classic French cuisine as defined by Antoine ...
Additional ingredients may include fish liquor , oyster liquor, mushroom liquor and lemon juice. [7] [8] Seasonings may include cayenne pepper, black pepper and salt. [1] Some versions may be strained prior to use. [7] The sauce may be used with seafood dishes, fettuccine dishes and on vegetables.