Valute Sauce
1 hour
156.0 kcal
Proteins: 4.0 g
Fats: 14.0 g
Carbohydrates: 4.0 g
What do you need for cooking?
Ingredients
-
Butter
-
Wheat flour
-
Meat broth
Kitchen utensils
- Whisk
- Ladle
- shoulder blade
- Deep frying pan
- Ladle
The base of the light Valute sauce, like many other French sauces, is a roux—a lightly toasted mixture of flour and butter that acts as a thickener. This sauce is used in other sauces and on its own, for poultry and fish.
Step-by-step recipe
Step 1:
Melt the butter in a deep frying pan, add the flour and fry, stirring constantly with a whisk.
Step 2:
Add the broth while stirring.
Step 3:
Return the mixture to the ladle with broth and stir thoroughly.
Step 4:
Bring to a boil, skim off any excess and simmer for 30 minutes.
Cooking tips
While preparing the roux (fried flour) for the sauce, keep stirring constantly to keep the mixture light in color.
Add the broth to the roux in small portions, stirring thoroughly to avoid lumps.
See also:
Sauce recipes
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