VELVET SAUCE
This sauce goes great on just about any vegetable. You can also you it to pour over old buttermilk biscuits for a quick lunch or snack.
Provided by CoffeeMom
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Melt butter in saucepan.
- Blend in flour but do NOT brown.
- Stir in broth and heavy cream.
- Cook quickly until sauce bubbles and thickens.
- Add salt and pepper to taste.
- Serve!
Nutrition Facts : Calories 400.5, Fat 36, SaturatedFat 22.2, Cholesterol 113.1, Sodium 638.2, Carbohydrate 14, Fiber 0.4, Sugar 0.6, Protein 6.1
VELVET CHICKEN BREAST WITH MUSTARD SAUCE
Cooking chicken breasts can be tricky, especially the "skinless-boneless" kind. No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long. This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast. A simple marinade made with egg white and cornstarch is the solution. Usually the chicken is cut into strips or cubes, but small chicken breasts or cutlets can be prepared the same way for Western-style dishes. Here, an assertive mustard sauce pairs nicely with the tender meat. Serve with boiled potatoes and crisp watercress, or stir-fried spinach.
Provided by David Tanis
Categories dinner, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. (If using larger breasts, slice them into 1/2-inch-thick cutlets.) Season generously on both sides with salt and pepper.
- Velvet the chicken: In a medium-size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breasts and coat well with cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated.)
- Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraîche. Set aside.
- Put butter or oil in a skillet over medium heat. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Remove breasts and blot on paper towels. Discard remaining oil and wipe pan.
- Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breasts and simmer for 1 minute, then turn breasts over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch.
- Transfer breasts to a warm platter. Bring sauce to a boil, add chopped thyme and reduce until slightly thickened. Spoon sauce over breasts, sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 22 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 5 grams, Sodium 732 milligrams, Sugar 2 grams, TransFat 0 grams
VELVET FISH WITH MUSHROOMS
Here's a recipe that takes its flavor inspiration from a dish served at Nancy Xiao's restaurant China Xiang, in the theater district of Manhattan: a sweet-salty rice wine sauce over velveted fish. Its preparation owes much to the teachings of the classic 1969 cookbook "Chinese Gastronomy," by Tsuifeng Lin and Hsiang Ju Lin, and the advice of the chef Jonathan Wu. It is what the Lins call "two-passes" cooking, with the fish cooked twice, first to velvet it, then to cover it with sauce. (It's important, Wu notes, not to think of it as stir-frying with high heat but as gentle, careful cooking that does not break up the fish.) It's great with flounder as at China Xiang, but also with tilapia, with halibut, with whatever firm-fleshed white fish you can find at the market. You can substitute firm tofu in place of the fish, or go half and half. It's a dish to fall in love with, to make your own.
Provided by Sam Sifton
Categories seafood, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pour the egg white into a medium-size bowl, then add to it 1 tablespoon plus 1 teaspoon cornstarch, 1 tablespoon plus 1 teaspoon rice wine and salt, and whisk until all the cornstarch has dissolved. Use a chef's knife held at a 45-degree angle to the cutting surface to slice the fish fillets crosswise into 1/2-inch slices. Add the fish to the cornstarch mixture, then carefully toss it to coat the fish, and set aside to marinate for 30 to 45 minutes.
- Place the mushrooms in a small bowl, then pour hot water over them and allow them to soak for 20 minutes or so, until they are very soft. Remove the mushrooms from the water and dry them, then thinly slice each mushroom. (Reserve the mushroom-soaking liquid.)
- Make the sauce. Combine the oyster sauce, the remaining tablespoon of rice wine, soy sauces, vinegars and sugar in a bowl, then whisk to combine. Sprinkle in the remaining tablespoon cornstarch, and whisk to dissolve it into the sauce. Add a tablespoon of the mushroom-soaking liquid or water, and set aside.
- Velvet the fish. Fill a wok or large pot with water, and bring to a boil over high heat. Add a teaspoon of oil to the boiling water. Carefully add the fish to the water, piece by piece, working in batches so as not to crowd the pieces. Allow the fish to cook until it has turned opaque, approximately 1 to 2 minutes, depending on the thickness of the fillets. Using a skimmer or spider, transfer the fish carefully to a platter to rest.
- To finish the dish, heat the remaining 2 tablespoons oil in a wok or large skillet set over high heat. When the oil shimmers and is about to smoke, add the scallions, garlic and ginger, and stir-fry for 30 seconds, or until the mixture is fragrant. Add the mushrooms, and continue to stir-fry for an additional 30 seconds. Stir the sauce mixture, and add it to the wok, then cook for 2 to 3 minutes, until it has thickened slightly. If it is too thick, thin it out with some of the mushroom-soaking liquid. Add the fish to the wok, and carefully toss until the flesh is coated. Transfer the mixture to a warm platter, and serve immediately.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 1 gram, Sodium 742 milligrams, Sugar 2 grams, TransFat 0 grams
VELVET STEAK WITH KOREAN CHILI BUTTER
Velveting is a technique that is usually used for stir-fries, but I decided to try it on pan-fried top sirloin steaks, and my experiment was a great success! The theory behind velveting is that the egg white, cornstarch, and rice wine mixture coats the surface of the meat, locking in moisture and giving it a tender, velvety texture. Top sirloin is lean and doesn't have a lot of fat, but these steaks--thanks to the velveting--were unbelievably juicy! Serve with rice or pasta to soak up the juices.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 6h30m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk egg whites, cornstarch, rice wine, and soy sauce for marinade together in a bowl until very smooth and foamy.
- Trim silver skin from sirloin steaks. Place steaks between 2 pieces of plastic wrap on a cutting board and pound to a thickness of about 1/4 inch. Transfer steaks to a rimmed plate and lightly sprinkle both sides with kosher salt.
- Pour marinade over top and flip a few times to make sure steaks are well coated on both sides. Cover with plastic wrap, or transfer steaks and marinade to a zip-top bag, and refrigerate for 6 to 12 hours, flipping once or twice while marinating.
- Mix butter, chili paste, salt, and green onions for chili butter together in a small bowl. Taste and adjust if needed. Set aside at either room temperature or in the refrigerator until needed.
- Remove steaks from the refrigerator and toss a few more times in the marinade.
- Heat vegetable oil in a large nonstick pan over medium-high heat. Add steak and pan-fry until meat springs back to the touch and is medium-rare, 3 to 4 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Remove from heat and place steaks on warm plates. Let rest for 3 to 4 minutes. Top with chili butter and green onions.
Nutrition Facts : Calories 537 calories, Carbohydrate 12.5 g, Cholesterol 127.3 mg, Fat 31.8 g, Fiber 0.3 g, Protein 43.3 g, SaturatedFat 13.7 g, Sodium 1073.6 mg, Sugar 1.5 g
VELVET CHOCOLATE SAUCE
I don't even know where I got this recipe. It tastes wonderful on vanilla ice cream and is very easy to make. If you are concerned about using corn syrup this recipe works equally well using honey as a substitute.
Provided by LARavenscroft
Categories Sauces
Time 5m
Yield 2 1/3 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a 2-quart pan over low heat, combine sugar and water and cook until sugar is dissolved.
- Add chocolate chips and butter; stir until smooth.
- Remove from heat and stir in corn syrup.
- Stir in vanilla.
- Serve over ice cream.
- Store tightly covered in refrigerator.
Nutrition Facts : Calories 338.8, Fat 15.5, SaturatedFat 9.3, Cholesterol 7.6, Sodium 43.6, Carbohydrate 55.8, Fiber 2.5, Sugar 41.2, Protein 1.8
CHICKEN VELVET SOUP
My mother-in-law used to make this often when her son and I first married. It is simple, tasty, and quick to make.
Provided by SCHSmom
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
- Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 9.4 g, Cholesterol 74.5 mg, Fat 20.6 g, Fiber 0.3 g, Protein 11.9 g, SaturatedFat 12.1 g, Sodium 157.1 mg, Sugar 1.5 g
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