- Ubunzima beNgqolowa - 100 igrama
- I-1 - Liter Literature
- Ioli ehlaza - 100 Milliliters
- Ityuwa, ipepper - - Ukunambitha
I-recipe yokupheka i-velvet sauce yavulwa eFransi ngo-1553. Ngekhulu le-19, u-Marie-Antoine Carem wazisa le sauce kwisidlo saseklasini. Ngokuxhomekeka kwiingxube, kukho iintlobo ezintathu ze-sauce: inkukhu (veloute de volaille), intlanzi (veloute de poisson) kunye ne-veel evela kwi-veal (veloute de veau). Kukho amanye amagama e-veluyte: i-parisene kunye ne-white sauce. I-french velvet sauce emhlophe isoloko isetyenziselwa ukupheka izitya kwintaka. I-Velyute ikwaziswa kunye neentlanzi nezitya zenyama. Le sauce isetyenziswe njengesiseko seesobho-i-pures kunye nezinye i-sauces, njenge-allemand, i-marque, i-sauce ye-mushroom kunye ne-puff. I-recipe yokupheka i-velvet sauce: 1. Pheka umgubo xa ubilisa i-oyile yemifino ekutshiseni okuphantsi ukuya kumbala wehlabathi. 2. Emva koko umhluzi oshisayo usungulwa kancane kwi-roe ecolile, uxutywe kwaye uphelelwe iyure. 3. Ekupheleni kokulungiselela, i-sauce icutshungulwa kwaye ityuwa kunye neepilisi zongezwa kwintle. Ukuba ungeze iwayini, i-anyanisi kunye ne-paprika, xa upheka, wongeza i-sauce yesiHungary. Kwi-sauce yaseVenice, izithako ezongezelelweyo zi-shallots, chervil ne-tarragon. Kwimali yaseJamani, faka izikhupha zeqanda, ukhilimu kunye nejisi lemon.
IiNkonzo: 4