veloute

简明释义

英[vəˈluːteɪ]美[vəˈluːt]

奶油

英英释义

单词用法

同义词

反义词

例句

1.With the addition ofcream, a bechamel becomes a sauce creme; and a veloute, a sauce supreme.

在bechamel酱汁中加入奶油后就是sauce creme，在veloute酱汁中加入奶油后就是saucesupreme。

2.While aplain, well-seasoned bechamel or veloute may be served just as it is, theaddition of butter, cream, or egg yolks transforms it into something infinitelymore delicious.

虽然最基本的bechamel或veloute酱汁调好味后即可直接上桌，但若能再加入黄油，奶油或蛋黄，那可就真是回味无穷了。

3.While aplain, well-seasoned bechamel or veloute may be served just as it is, theaddition of butter, cream, or egg yolks transforms it into something infinitelymore delicious.

虽然最基本的bechamel或veloute酱汁调好味后即可直接上桌，但若能再加入黄油，奶油或蛋黄，那可就真是回味无穷了。

4.As the cream thins out the sauce, the basic bechamelor veloute must be thick enoughinitially so the finished sauce will be of the correct consistency.

由于奶油会稀释酱汁，所以一开始的bechamel或veloute酱汁一定要够浓，这样最终才能得到合适的浓度。

5.A classic French dish often features veloute as a base sauce.

经典的法国菜肴常常以白汁作为基础酱汁。

6.To enhance the flavor, add herbs to the veloute before serving.

为了增强风味，在上菜前向白汁中加入香草。

7.The chef prepared a rich chicken veloute for the dinner service.

厨师为晚餐服务准备了一道丰富的鸡肉白汁。

8.The veloute served with the fish was creamy and flavorful.

与鱼一起上桌的白汁既奶油般顺滑又充满风味。

9.We learned how to make a mushroom veloute in culinary school.

我们在烹饪学校学习了如何制作蘑菇白汁。

作文

In the world of culinary arts, there are certain techniques and sauces that stand out for their versatility and elegance. One such sauce is known as veloute, a French term that translates to 'velvety' in English. This sauce serves as one of the foundational elements of classical French cuisine and is revered for its smooth texture and rich flavor. The preparation of veloute involves a simple yet refined process that begins with a white stock made from chicken, fish, or vegetables. The stock is then thickened using a roux, which is a mixture of flour and fat, typically butter. This combination creates a base that can be transformed into various sauces, making veloute an essential component in many recipes.The beauty of veloute lies in its adaptability. Chefs often use it as a starting point to create a wide range of derivative sauces, such as allemande, suprême, and normande. Each of these sauces adds unique flavors and textures to dishes, showcasing the versatility of veloute. For instance, when enriched with cream and egg yolks, it becomes a luxurious sauce that complements delicate proteins like poached fish or chicken. Alternatively, by incorporating herbs and spices, chefs can infuse veloute with different flavors, elevating the overall dish.Understanding how to make veloute is crucial for any aspiring chef. The process requires attention to detail and a commitment to quality ingredients. First, the chef must prepare the stock, ensuring it is well-seasoned and flavorful. The next step involves creating the roux, which should be cooked just long enough to eliminate the raw flour taste without browning. Once the roux is ready, the stock is gradually whisked in, creating a smooth and cohesive sauce. This careful technique is what gives veloute its signature velvety texture, making it a delight to the palate.Moreover, veloute is not just limited to traditional French cuisine; it has found its way into modern cooking as well. Many contemporary chefs appreciate its ability to enhance dishes without overpowering them. For example, a chef might pair veloute with seasonal vegetables, allowing the natural flavors of the produce to shine through while providing a creamy backdrop. This balance is what makes veloute a favorite among chefs looking to create sophisticated yet approachable dishes.In conclusion, veloute is more than just a sauce; it is a testament to the artistry of cooking. Its smooth, velvety texture and ability to adapt to various flavors make it a staple in both classic and modern kitchens. By mastering the technique of making veloute, chefs can unlock a world of culinary possibilities, transforming simple ingredients into extraordinary dishes. Whether used as a base for other sauces or served on its own, veloute remains a beloved element of gastronomy that continues to inspire cooks around the globe.

在烹饪艺术的世界中，有一些技术和酱汁因其多功能性和优雅而脱颖而出。其中一种酱汁被称为veloute，这是一个法语术语，翻译成英语是“天鹅绒”。这种酱汁作为经典法国烹饪的基础元素之一，因其光滑的质地和丰富的风味而受到推崇。veloute的制备涉及一个简单而精致的过程，首先用鸡肉、鱼或蔬菜制成白汤。然后用roux（通常是黄油和面粉的混合物）来增稠。这种组合创造了一个基础，可以转化为各种酱汁，使得veloute成为许多食谱中的重要组成部分。veloute的美在于它的适应性。厨师们经常将其作为起点，创造出各种衍生酱汁，如allemande、suprême和normande。每种酱汁都为菜肴增添了独特的风味和质地，展示了veloute的多样性。例如，当与奶油和蛋黄混合时，它变成了一种奢华的酱汁，搭配如水煮鱼或鸡肉等细腻的蛋白质。或者，通过加入香草和香料，厨师可以为veloute注入不同的风味，提升整体菜肴。了解如何制作veloute对任何有抱负的厨师来说都是至关重要的。这个过程需要关注细节和对优质原料的承诺。首先，厨师必须准备汤底，确保其调味良好且味道丰富。下一步是制作roux，应该煮至足够消除生面粉的味道，而不至于变色。一旦roux准备好，就可以逐渐加入汤底，创造出平滑而一致的酱汁。这种细致的技巧就是赋予veloute标志性天鹅绒质感的原因，使其成为味蕾的享受。此外，veloute不仅限于传统法国菜，它也进入了现代烹饪。许多当代厨师欣赏它增强菜肴的能力，而又不至于压倒它们。例如，厨师可能会将veloute与时令蔬菜搭配，让农产品的天然风味闪耀，同时提供奶油的背景。这种平衡使得veloute成为希望创造复杂又易于接近的菜肴的厨师的最爱。总之，veloute不仅仅是一种酱汁；它是烹饪艺术的见证。其光滑、天鹅绒般的质地和适应各种风味的能力，使其成为经典和现代厨房中的主食。通过掌握制作veloute的技巧，厨师可以解锁一系列烹饪可能性，将简单的食材转变为非凡的菜肴。无论是作为其他酱汁的基础还是单独使用，veloute仍然是美食界中深受喜爱的元素，继续激励着全球的厨师。