veloute
while holiday pies were in the oven, i took a moment to make sauce #2 of classical french cuisine: veloute. this is a basic roux but with chicken stock instead of milk. the name means "velvety". and i have to say, taste testing-wise, i'm very happy with it.
it turned out smooth (i don't know if i would go as far as to say it's velvety) with good flavor. i have no idea what to put it on, but it's thanksgiving, so i'm sure that won't be hard to figure out.
i think bechamel and veloute are maybe the easiest of the five. three more to go: tomat, espagnole, and hollandaise...
it turned out smooth (i don't know if i would go as far as to say it's velvety) with good flavor. i have no idea what to put it on, but it's thanksgiving, so i'm sure that won't be hard to figure out.
i think bechamel and veloute are maybe the easiest of the five. three more to go: tomat, espagnole, and hollandaise...
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