componentL3 · advancedHistory unverifiedscratch: kitchen
Mounted velouté
veloute-advanced · sauce · French
About
Velouté reduced to nappé, finished with a liaison of yolk and cream, and strained for service.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Skill ladder
- L1 Home velouté
- L2 Classic French velouté
- L3 Mounted velouté · this page
- L4 Expert glossed velouté
Uses
- Blond roux 80 g
- Classic chicken stock 600 g
- Egg yolk 30 g
- Heavy cream 60 g
- Salt 4 g
Preparations used
- No preparation inputs on this node.
Used in
Similar in this layer
- Home velouté 0.94
- Classic French velouté 0.94
- Expert glossed velouté 0.94
- Avgolemono sauce 0.63
- Advanced Tteokbokki sauce 0.57
- Tteokbokki sauce 0.57
- Classic Tteokbokki sauce 0.57
- Ramen chintan broth 0.55
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 375.0 g Waterpath veloute-advanced → chicken-stock-classic → water
- 187.5 g Chicken bonespath veloute-advanced → chicken-stock-classic → chicken-bones
- 60.0 g Heavy creampath veloute-advanced → heavy-cream
- 40.0 g Unsalted butterpath veloute-advanced → blond-roux → raw-roux → unsalted-butter
- 40.0 g All-purpose wheat flourpath veloute-advanced → blond-roux → raw-roux → wheat-flour
- 30.0 g Egg yolkpath veloute-advanced → egg-yolk
- 18.8 g Yellow onionpath veloute-advanced → chicken-stock-classic → mirepoix → diced-onion → yellow-onion
- 9.4 g Carrotpath veloute-advanced → chicken-stock-classic → mirepoix → diced-carrot → carrot
- 9.4 g Celerypath veloute-advanced → chicken-stock-classic → mirepoix → diced-celery → celery
- 4.0 g Saltpath veloute-advanced → salt