Fond de veau lié sauce recipe

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=IItF-v3Qbsg

Fond de veau lié sauce, which translates to “bottom of bound calf”, mainly involves combining equal parts of veal stock and bones in a boiling pot where the sauce. Fond de veau lié is a bound sauce obtained from Fond de veau brun. Fond de veau lié mostly use as a meat sauce or glaze (depending on how thick you cook it). • __↓↓↓ CLICK FOR RECIPE ↓↓↓ __ • Ingredients for Fond de veau lié sauce: • corn starch • water • The brown background is obtained when the bones, meat and vegetables have first been colored in the oven (around 180 ° C). They are then bathed in cooking liquid. The brown background can also be obtained by browning before wetting. • In the brown background, the aromatic garnish consists of carrots, onions, tomatoes, garlic and bouquet garni. Cooking lasts about 5 hours, at a low simmer. • Brown veal stock is used for deglazing roasted gravy, moistening stews and braised foods, or preparing tied brown veal stock. Used in the preparation of sauces, it is used like any brown stock for the preparation of brown sauces. • FOLLOW ME: • ►INSTAGRAM: / majstor_kuhar_slasticar • ►FACEBOOK: / majstorkuharslasticar • CONNECT: • ►WEBSITE: https://majstorkuharslasticar.com/ • ►MAIL: [email protected] • MAJSTOR KUHAR SLASTIČAR • FOOD BLOG/VLOG • #majstorkuharslasticar #foodblog #recipes

#############################

New on site