All the details about the valoise sauce, its harm to the human body, useful properties and recipes. What is included in the filling? How is Valoise Sauce Eaten?
Valoise sauce (Valois) is a classic French butter and egg dressing for appetizers and main courses, the main ingredients of which are vegetables and meat broth. Ideal for meat and eggs. It is customary to serve slightly warm. It will appeal to both adults and children. Any ordinary dish becomes a restaurant dish if it is served with skillfully prepared Valoise sauce. Try it in your kitchen - according to the cookbooks, it is moderately difficult.
The composition and calorie content of valoise sauce
The traditional composition of Valoise sauce includes a lot of ingredients:
- Butter (it is important that this product is high in fat);
- Vinegar (preferably 3%);
- Concentrated red meat broth;
- White wine made from fully fermented sugar (dry);
- Egg yolks (it is desirable that the eggs are not factory-made - they have more taste);
- Vegetables and condiments: fresh parsley sprigs, black peppercorns, red peppers, onions, tarragon (a type of wormwood used as a spice) and chervil (a herb that looks like parsley).
The calorie content of valoise sauce per 100 g is 578 kcal
The chemical composition of the fill includes a lot of nutrients:
- Vitamins A, D, K, E, C;
- Minerals: iron, magnesium, potassium, sodium, phosphorus, manganese, zinc, selenium, etc.
Useful properties of valoise sauce
The benefits of valoise sauce for the human body lies in the rich vitamin and mineral composition of the filling. Healthy nutrients come from vinegar, broth, and vegetables. Tarragon is also considered to be a very useful plant, however, it is included in the sauce in an extremely small amount and cannot fully have a therapeutic effect on the body.
Useful properties of valoise sauce:
- It is optimal for a balanced diet and does not contribute to rapid weight gain - it is difficult to recover from the sauce, because it is customary to use it in limited quantities. At the same time, the product is quite nutritious and quickly saturates the body.
- Optimizes digestion. For the preparation of valoise, meat broth is used, which stimulates the increased production of gastric juices in the stomach. Thanks to this, food is digested faster and better.
- It improves the general condition of a person, the work of the circulatory system, in the valoise there is a small amount of tarragon (a type of wormwood), which is rich in useful vitamins and minerals. It acts as a stimulant for the human body, tones up and gives energy.
To prepare valoise, you need to boil the meat broth and take only the liquid component. But do not rush to throw away the meat that you used for the broth, because such a product can be considered quite dietary. The fact is that during the cooking process, almost all fats and other substances that can harm your body or provoke an increase in blood cholesterol come out of it. Therefore, boiled meat can be eaten without any fear.
Contraindications and harm of valoise sauce
The sauce is eaten in limited quantities, so most often it cannot harm the human body. However, if you have problems with the pancreas or liver, keep your valoise consumption to a minimum - the product has a fairly high calorie level.
Also, the harm of valoise sauce can be felt when using low-quality ingredients. For example, broth can be loaded with toxins, antibiotics, and even hormones. The listed harmful substances get into it from the meat of animals raised on unnatural feed or in ecologically contaminated areas. Such a sauce will clog your liver and worsen the digestive tract, and impaired digestion leads to a deterioration in human well-being, brittle hair, acne on the skin and more. That is why, if you often eat valoise, prepare it yourself with proven ingredients.
How to make valoise sauce?
If you love making original culinary masterpieces from simple dishes, you just need to learn how to make Valoise sauce yourself. Please be patient, because the meat broth will take at least 2 hours to cook. Otherwise, the sauce is considered easy to prepare; to create it (subject to the availability of ready-made broth), you will need about 40-50 minutes.
The simplest step-by-step recipe for valoise sauce:
- Chop half an onion and a few sprigs of tarragon (2-3 pieces).
- Mix the resulting ingredients and pour 70 ml of white wine and 3 tbsp. l. vinegar (choose 3%).
- Season the resulting mixture with three sprigs of chervil, a few peas of black pepper.
- Simmer the sauce over low heat for 30 minutes. The mixture will be ready when its volume is reduced by 2 times.
- Strain the resulting sauce through cheesecloth or a metal sieve. Leave the mixture in a warm place to infuse.
- In a separate bowl, combine 3 egg yolks with a pinch of salt.
- Pour the strained sauce into a bowl of eggs. Do this gradually and stir the mixture all the time. This is to prevent the eggs from curdling.
- Place the container in a water bath.
- Gradually pour the pre-melted butter (200 ml) into the mixture.
- Cook and stir continuously until the sauce thickens to a heavy cream.
- Pour 30 ml of concentrated broth into the thick sauce.
- Stir the mixture thoroughly. If you like parsley, add it to the sauce at this stage of cooking.
One of the main ingredients of valoise is red broth. To prepare one portion of such a broth, you will need 1.5 kg of meat, but it is not necessary to take only the crumb, the tail, the thigh, etc. will do. It is better when the meat comes with bone, because the bones contain a lot of nutrients necessary for the healthy functioning of the body person.
The main value of the red broth is its bright and rich taste, as well as a persistent aroma. Its preparation method allows you to get the maximum amount of nutrients and taste from meat and vegetables. Many amateur chefs do not even know about the existence of such a dish, because they mainly prepare white and yellow broth. Therefore, to make it easier for you to cook valoise, we provide a short cooking guide.
How to make red meat broth:
- Before cooking, the meat must be roasted in the oven for 15 minutes.
- Pour the meat and bones with the optimal amount of water - 1.7 liters. Boil the broth in a thick-bottomed, walled pot.
- Add medium-sized chopped additional ingredients to the broth: 1 head of onion and 400 g of various types of root vegetables (carrots, leeks, parsley root, garden celery are suitable). The listed ingredients are recommended to be baked in the oven for 10 minutes before adding to the broth. You can add them straight to the meat pan to speed up the process.
- Continuously remove any foam that will form during the cooking of the broth.
- Cook the dish over low heat for at least 2.5 hours. The optimal cooking time is 3 hours.
- Cover the saucepan with a lid loosely so that steam can freely escape from the broth during the boil.
- Salt the dish to your taste an hour before cooking.
Important! If a pot of boiling broth is tightly closed with a lid, any droplets of condensation will go back into the soup and spoil its taste.
Valoise sauce recipes
Basically, in the home kitchen, cooking with Valoise sauce is taken only during the holidays - such cooking is not suitable for an ordinary weekday, because it takes a housewife a lot of time and effort.
Valoise sauce recipes:
- Cabbage casserole … This recipe involves the preparation of one portion of the dish, the total weight of which is 250 g. Cut 450 g of onions into medium pieces and fry in a pan with vegetable oil. When the onion is almost ready, add 120 g of chopped white cabbage to it. Leave the vegetables to simmer and make parsley (10 g) and an apple (50 g) - chop the greens as small as possible, and cut the fruit into large cubes, having previously peeled them. Add the resulting ingredients to the cabbage and simmer for a few minutes. Then grease a baking dish and lay the prepared ingredients in layers. The first layer is a cabbage mixture, then 30 g of valoise sauce. Bake the dish for 6-8 minutes. Garnish the casserole with red bell pepper shavings, fresh parsley and lemon slices before serving. Bon Appetit!
- Pork medallions … Buy 2 pork tenderloins and peel them of fat and all kinds of films. Cut the meat into oval or round pieces so that they are no thicker than your finger (about 2 cm). Meat of this type of cutting is commonly called medallions in world cuisine. Press down each piece of meat a little with your palm, or beat it very lightly with a hammer. Season the meat with salt and pepper. In a frying pan with a little butter, fry 600 g green beans (this ingredient can be taken frozen and defrosted at room temperature before cooking). Fry the beans for no longer than 10 minutes. When it is almost ready, add 25 g of butter and a couple of grated garlic cloves to the pan. Let the garlic warm up and remove the pan from the stove. In a clean skillet, start frying the pre-prepared meat (in vegetable oil). It is important not to overexpose it on fire, the optimal cooking time for such meat is 2 minutes on each side. Serve the pork with beans and valoise sauce.
- Eggs Benedict (simplified recipe) … This dish is very popular among English aristocrats. It is customary to eat it for breakfast. For this snack you will need English muffins, a type of bun. However, it is quite difficult to find such buns in domestic stores - they can be replaced, for example, with bran cakes. To make such cakes, you will need to mix 1 tbsp. l. oat bran with a pinch of wheat bran, add 1 protein and 2 tbsp. l. kefir. Season with salt, add a pinch of baking powder and bake in the oven for a few minutes. On a ready-made substitute for English muffins, put a slice of your favorite cheese, a slice of cucumber or tomato, a slice of meat or sausage (you can even use fish). On top of such a sandwich, put a shallot egg or fried eggs more familiar to us. Pour a generous amount of valoise over the egg and serve for breakfast! If you don't have time to make tortillas, use regular bread.
Note to the chef! Remember that the valoise must be served warm. If you cooked the sauce a long time ago and it has cooled down, heat it up in a water bath.
Interesting facts about valoise sauce
Modern chefs prefer to experiment with the recipes of various dishes and sauces, but valoise is usually prepared according to the standard recipe, as was the case many hundreds of years ago.
Sometimes valoise sauce is prepared with the addition of bone broth, in the same way as béarn sauce.
Many French sauces are part of each other - add 2 tablespoons of meat broth to a full-fledged Bearnaise sauce, and the filling takes on a new name - valoise!
Valoise sauce is a rather fatty dressing that goes best with meat dishes or eggs. You don't have to visit an expensive restaurant to taste the exquisite French sauce - prepare it in your home kitchen! Minimize the consumption of the product if you suffer from serious gastrointestinal diseases.
