Velouté sauce, rich sauce to replace the frequent béchamel sauce

Velouté sauce

In most cases, we always use the Bechamel sauce to bathe (napar) the food that we have cooked. However, today I have brought you a new sauce, which you can substitute for the common bechamel, which we always use.

The velouté sauce is nothing more than one bechamelHowever, in this case, milk is substituted for broth chicken, fish or meat, depending on the flavor that hits what we have cooked.

Ingredients

  • 1 tablespoon of butter.
  • 1 tablespoon of flour.
  • Chicken, meat or fish broth.
  • Salt
  • Parsley.

Preparation

First of all, we will have to make the broth otherwise you have done it in advance. If you have already done it much better, we will only need 1 glass more or less, it depends on the thickness you want to give the velouté.

To begin, we will put a saucepan on the fire, it must be soft so that it does not boil. To this one, we give the butter and we stir with the rod until it melts.

Velouté sauce

Once melted, we will add the spoon of flour. We will stir well to sauté it and to integrate well into the butter.

Velouté sauce

Next, we will give you the broth little by little, until you get a thick sauce similar to béchamel. Finally, we will add salt and chopped parsley to taste.

More information - Eggs with bechamel, great dinner for children

More information about the recipe

Velouté sauce

Preparation time

Cooking time

Total time

Kilocalories per serving 145

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  1.   Ana said

    It is not that nobody uses my yahoo mail, but it is that I have three different computers so logically it is repeated

    1.    Ale Jimenez said

      Forgive me, but I don't understand your comment… what do you mean?