Different components of the liquid will evaporate at slightly different temperatures, and the goal of reduction is to drive away those with lowest points of evaporation.
Hungarian: Onion, paprika, white wine Normande sauce : prepared with velouté or fish velouté, cream, butter and egg yolk as primary ingredients.
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Sauces derived from a velouté sauce include: Albufera sauce : Addition of meat glaze, or glace de viande.
Sauce Vin Blanc : Sauce Vin Blanc has the addition of fish trim, egg yolks and butter and is typically served with fish.
International Dictionary of Food and Cooking.
The sauce produced is commonly referred to by the type of stock used (e.g.
The term velouté is the French word for velvety.You can make caa la ronde rabais a, data Subject Request at any time. .Boiling diffuses the impurities into the liquid and results in a bitter taste and unclear stock.From Wikipedia, the free encyclopedia, jump to navigation, jump to search.3 (pp304-5 examples edit, common preparations involving reductions include: References edit).