Description of velute, how the sauce is prepared. Calorie content and vitamin and mineral complex in the composition, benefits and harms. Use in cooking, recipes.
Velute (velute, velute) is one of the mother's sauces in French cuisine, the main ingredients of which are broth and roux (a mixture of flour and one of the types of fat, thermally processed). The aroma is delicate, the taste is characterized as velvety, enveloping, the color is creamy, yellowish, creamy, the consistency is homogeneous, the texture is velvety. Served separately or used as a base for making other sauces.
How is veloute sauce made?
Culinary experts still argue about how long it takes to cook the sauce to get a delicate texture. But even the most careless cooks spend 40 minutes on stewing. Already from this one can understand that cooking velute is a long process, so you need to be patient and a silicone spatula with many holes, tightened with gauze. When languishing, the foam must be constantly removed, otherwise the taste will be completely spoiled, and the consistency will turn out to be heterogeneous.
Tips for making veloute sauce
- The broth is cooked in advance, always with vegetables - carrots, onions, and sometimes broccoli. The foam is removed and the liquid is filtered.
- For clarification, use rice. A handful of washed solid grains are poured into a gauze bag, dipped in a boiling strained broth for 10 minutes. The liquid becomes transparent.
- Cool the roux before combining with the broth. They never pour heat-treated flour into the broth, they always do the opposite. During the process, the mixture is constantly whipped.
- You don't need to use a lot of spices. Spicy taste - for other sauces. Velute is appreciated for its "nobility" and richness. It does not enhance the taste, but complements the dish.
How to make veloute sauce:
- Classical … The meat is dipped in cold water, and carrots, onions, parsley root - when the liquid has already boiled. Salted. While the rich "vegetable soup" is being cooked, they are engaged in roux: 2 tsp are heated in a deep frying pan. refined olive oil for frying and sauté flour (2 tsp) until golden brown. Allow the roux and broth to cool. Pour 1 cup of clarified liquid into the pan, constantly whisking with a whisk. Only when the layers are invisible, beat again with a submersible blender. Cook over very low heat for 20-30 minutes, until thickened, not forgetting to stir. 1 minute before turning off, add salt, if necessary, add black or allspice peas, let it brew under the lid. Filter and cool before serving.
- For seafood … Fish broth for veloute sauce is cooked in advance from the heads and bones of the ridge, so it will be more saturated. Proportions - 1 kg of bones and heads per 1 liter of water. Vegetables to improve taste: carrots, onions and leeks, herbs - parsley root and cilantro. Season with a mixture of peas, bay leaves and salt. Boil for at least 30 minutes, then filter. Allow to cool. In a skillet with high edges, melt 10 g of butter, add the shallots (50 g) and stir until tender. The smaller the pieces, the better. Pour in flour (50 g) and fry until golden brown. Mix the onion with flour until smooth. Pour in 100 ml of dry white wine, beat, evaporate by 2/3 and introduce clarified fish broth in a thin stream. They simmer without a lid for about 1 hour, constantly shaking with a whisk. 10 minutes before turning off, pepper with a mixture of white and black pepper, add some salt. Paprika or other coloring additives are not used in this recipe. Before serving, the sauce is rubbed through a sieve and cooled.
See also how matbuha sauce is made.
Composition and calorie content of veloute sauce
To make the main component of the roux seasoning, roasted wheat flour is used. But the amount of py is so small that the nutritional value of meat broth (45-50 kcal) changes insignificantly.
Calorie content of velute sauce - 75 kcal per 100 g, of which
- Proteins - 1 g:
- Fats - 4, 4 g;
- Carbohydrates - 3.6 g;
- Ash - 1, 6 g;
- Starch - 3, 4 g;
- Dietary fiber - 0.4 g.
The vitamin complex of the ingredients disintegrates during prolonged heat treatment, but still a small amount is retained.
Vitamins per 100 g
- Vitamin B1 - 0.01 mg;
- Vitamin B2 - 0.02 mg;
- Vitamin E - 1.2 mg;
- Vitamin PP - 0.2 mg.
Minerals per 100 g
- Sodium - more than 411 mg;
- Potassium - 25 mg;
- Phosphorus - 83 mg;
- Magnesium - 6 mg;
- Calcium - 14 mg;
- Iron - 0.2 mg.
The high amount of sodium in the veloute sauce is due to the salting. You can reduce the content of this component yourself. The seasoning also contains organic acids, essential and nonessential amino acids, monounsaturated and polyunsaturated fats.
Benefits of Veloute Sauce
The sauce can be consumed by people on low-calorie diets. Such an additive will not provoke the formation of a fat layer, at the same time it will improve mood, prevent a breakdown in the diet, relieve you of unjustified mood swings and prevent you from falling into depression. After all, if you constantly have to give up "goodies", you inevitably become irritated.
Benefits of Veloute sauce
- Reduces the risk of caries and periodontal disease.
- Stimulates the production of digestive enzymes, accelerates the absorption of the vitamin-mineral complex from the main course, normalizes the acid-base and water-electrolyte balance of the body. The speed of peristalsis increases, the likelihood of the development of stagnant processes decreases.
- Reduces the frequency of exacerbations of chronic gastritis, peptic ulcer and mucosal erosion.
- Prevents the formation of edema.
- Prevents the appearance of muscle spasms after increased stress.
Read also about the beneficial properties of subiz sauce.
Contraindications and harm to velute sauce
There are no strict restrictions on the introduction of sauce into the diet. Of course, it should not be offered to children under 3 years old or to patients recovering from exacerbations of chronic diseases of the digestive system - pancreatitis, cholecystitis, peptic ulcer or gastritis with high acidity.
The harm of velute sauce for children is explained by the unpreparedness of the digestive tract for adult products. The complex oil composition increases the load on the digestive tract, can provoke congestion, or, conversely, diarrhea.
The likelihood of developing allergies, especially when using homemade velute, is minimal. But in sauces that are offered in restaurants, flavor enhancers (for example, monosodium glutamate) or preservatives are often added. Unscrupulous cooks often cook for future use. Therefore, when meeting a new taste, you should analyze your own feelings.
Remember that overuse of velute sauce leads to the development of obesity.
