Velouté sauce made with fumet
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Make a fumet.
- Melt the butter, add the flour and stir both ingredients.
- Turn off the heat and allow to cool for a couple of minutes.
- Gradually add the fumet, mixing well.
- Turn the fire on, let it boil and season.
Nutritional information (1 portion)
Energy
219.32
kcal
Carbohydrates
26.9
g
Proteins
6.27
g
Lipids
7.64
g
Fiber
8.39
g
Saturates
1.98
g
Monounsaturated fatty acids
1.72
g
Polyunsaturated fatty acids
3.58
g
Cholesterol
9.2
mg
Calcium
175.88
mg
Iron
2.95
mg
Zinc
0.77
mg
Vitamin A
258.67
ug
Vitamin C
55.61
g
Folic acid
209.01
ug
Salt (Sodium)
618.96
mg
Sugars
19.2
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed