When it comes to sauces, especially French sauces, it is sometimes much more difficult to define the terminology than to prepare the sauce itself. According to different types of classification, "white sauce" can be from one - bechamel, to several dozen - all sauces prepared on the basis of "white", transparent broths - types of sauce. But more often than not, when white sauce is mentioned, it is about one of the two great, basic or "mother" sauces of French cuisine - bechamel or veloute.
It is necessary
-
- Ru (Roux)
- 20 grams unsalted butter
- 25 grams of sifted flour
- Veloute
- 200 grams of light broth
- 20 grams Ru sauce
- 10 grams of bacon fat
- diced
- 10 grams of chopped onion
- Sprig of thyme
- Bay leaf
- a few sprigs of parsley
- 1 tablespoon butter
- Bechamel
- 1 liter of milk
- 100 gram Ru
- 1/4 teaspoon grated nutmeg
- 1 small onion, peeled
- 2 carnation buds
- Sprig of parsley
- Bay leaf
- sprig of thyme
- tied together with a harsh thread.
Instructions
Step 1
Both bechamel and veloute are based on another basic French sauce - Roux. To make Roux, melt the butter over low heat and fry the flour on it until it has a light nutty flavor and a slightly beige hue.
Step 2
In order to prepare a thick white veloute sauce, a light broth is poured into a tall and narrow saucepan - vegetable broth if the sauce will be served with vegetables or chicken if fish, meat, poultry will be cooked or served under the sauce. Add roux to the broth and stir well so that there are no lumps. Without ceasing to stir periodically, bring the broth to a boil.
Step 3
Pieces of bacon are placed in melted butter, fried and spices, onions and carrots are added. Cook for several minutes and transfer to broth. The sauce is placed on the smallest fire and heated continuously for an hour and a half, periodically removing the foam.
Step 4
The sauce is filtered through a fine sieve into a bowl and used as a base. Combined with mushroom sauce, egg yolks and ground nutmeg, the veloute sauce turns into parisienne sauce.
Step 5
Bechamel
Put the chilled roux sauce in a saucepan, pour in the milk, whisking constantly so that there are no lumps. Put the saucepan on the fire and bring the milk to a boil. Reduce heat to low and add onion with cloves and herbs stuck in it. Season with salt, add nutmeg. Boil the sauce for about half an hour over low heat, on a divider, stirring occasionally. Remove from heat and strain.
Step 6
Bechamel can be stored in the refrigerator by pouring a thin layer of melted butter.
