Name: Gevogelteveloutésaus
Total time: 40 min
Ingredients: 120 gr blanke roux (verhouding 60gr boter - 60gr bloem); 1 l kippenbouillon; zout (naar smaak); peper (naar smaak); 1 dl room; 1 eigeel

Poultry velouté sauce

A refined base for countless sauce variations.

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Gang: Main course, Starter

Cuisine: French

Keyword: Bechamel sauce, French sauces, Poultry velouté sauce, velouté, White sauce

Totale Tijd: 40

Porties:

Calorieën: 160kcal

Ingrediënten

120 Gr White roux ratio 60gr butter – 60gr flour
1 l Chicken broth
salt to taste
pepper to taste

Liaison

1 Dl cream
1 egg yolk

Werkwijze

Melt the butter in a saucepan over medium heat.
Add the flour and stir constantly with a wooden spoon or whisk for about 3-4 minutes, without browning, to form a roux.
Gradually add the poultry broth, stirring constantly to avoid lumps.
Bring the sauce to a boil, then reduce the heat. Let it simmer gently for about 30 minutes, stirring frequently.
Strain the sauce to remove any lumps.
Season with salt and white pepper.
Strain the sauce to remove any lumps and serve warm.

Voeding

Calories: 160kcal

Notities

For a richer flavor, you can add a drizzle of cream at the end of cooking.
This sauce serves as the basis for many other sauce variations. For example, you can add mushrooms, herbs, or wine to adjust the flavor.