Veloute saltsa
| Veloute saltsa | |
|---|---|
| saltsa zuri | |
 | |
| Materialak | Rouxa salda |
| Osagaiak | salda eta Rouxa |
| Historia | |
| Jatorrizko herrialdea | Frantzia |
| Honen izena du | belus |
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Veloute saltsa edo krema saltsa Roux (gurin eta gari-irina minutu batzuetan egosia) zuri edo ilun bati salda zaporetsu bat gehituz lortzen den saltsa. Sukaldaritza Frantziar klasiko bat da eta aldaera desberdin asko ditu.
| Gurin+hornigai?+ irin+ egosia+salda edo likido zaporetsua+ondu |
|---|
Veloute saltsa edo krema saltsaren prestaketa
Velute saltsa egiteko pausoak
- Litro saldarako 40 g. gurin eta 40 g. irinarekin roux bat egin.
- Roux hau sutan dagoelarik, arrain, itsaski, barazki, hegazti, haragi salda, beroa edo beste edozein likido lurrintsu gehitu hagatxoarekin irabiatzen dugun bitartean.
- Irakiten hasitakoan zuzendu
Velute saltsaren erabilerak
Barazki, arrain edo haragi prestaketa desberdinen saltsa moduan erabiltzeko
Velute saltsatik eratorritako beste saltsak
- Alemaniar saltsa
- Txanpiñoi saltsa
- Chaud-Froid saltsa zuria
- Chivry saltsa
- Ciboulette saltsa
- Estragoi saltsa
- Poulette saltsa
- Suprema saltsa
Ikus, gainera
Kanpo estekak
| Autoritate kontrola |
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|---|
Datuak: Q58261
Multimedia: Velouté sauce / Q58261
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Index:
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