Veloute sauce made with white stock

120 min
Additional culinary preparation: Sauces
Allergens
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Txuri flour (R) 0.04 kg
Margarine 0.04 kg
Table salt 1.0 g
White stock 1.0 l
Water 1.0 l
Bones 0.3 kg
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.5 ud
Elaboration
  • Elaborar un fondo blanco.
  • Derretir la mantequilla, añadir la harina y mezclar bien ambos ingredientes.
  • Apagar el fuego y dejar enfriar un par de minutos.
  • Añadir poco a poco el fondo blanco, mezclar bien.
  • Encender el fuego, dejar hervir y condimentar.

Nutritional information (1 portion)
Fiber 6.76 g
Saturates 1.92 g
Monounsaturated fatty acids 1.72 g
Polyunsaturated fatty acids 3.46 g
Cholesterol 9.2 mg
Calcium 148.8 mg
Iron 2.47 mg
Zinc 0.62 mg
Vitamin A 344.6 ug
Vitamin C 44.4 g
Folic acid 159.96 ug
Salt (Sodium) 201.4 mg
Sugars 15.13 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.