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easy &quick

Chicken Velute

QimiQ Benefits

  • Reduced skin formation, if at all. A very fine skin may form which disintegrates immediately when stirred, without causing lumps
  • All natural, contains no preservatives, additives or emulsifiers
  • Problem-free reheating possible
  • Binds with butter
  • Freezer stable

Minutes

15

Difficulty

easy

Chicken Velute
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Ingredients

For 3165 g

  • 100g

    Onion(s), finely chopped

  • 60g

    Celery, diced

  • 40g

    Butter

  • 500ml

    White wine

  • 0.5g

    Bay leaves

  • 0.4g

    Thyme, dried

  • 2.9g

    Lemon peel

  • 0.7g

    White pepper, ground

  • 10ml

    Balsamic vinegar, white

  • 1500ml

    Chicken stock

  • 15g

    Corn starch

  • 40ml

    Water

  • 750g

    QimiQ Sauce Base

  • 145g

    Sour cream 15 % fat

Preparation

  1. Sauté the onion and celery in the butter.
  2. Add the wine, bring to a boil and simmer. Add the spices and chicken stock, bring to a boil and simmer.
  3. Add the starch to the water and mix to a paste. Use to thicken the sauce, add the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
  4. Finish with the sour cream and strain well.
Some doughy looking food

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