- Isitshalo Sokolweni - 100 Grams
- Umhluzi wenyama - 1 Lith
- Amafutha omquba - ama-100 million
- Usawoti, pepper - - Ukunambitha
Iresiphi yokupheka i-velvet sauce yavulwa eFrance ngo-1553. Ngekhulu le-19, uMarie-Antoine Carem wethule le sauce ibe yikhiqizi edala. Kuye izithako, kunezinhlobo ezintathu ze-sauce: inkukhu (veloute de volaille), inhlanzi (i-veloute de poisson) kanye ne-veel kusuka ku-veal (veloute de veau). Kukhona amanye amagama e-veluyte: i-parisene ne-sauce emhlophe. I-French white velvet sauce ivame ukusetshenziselwa ukupheka izitsha ezivela enyoni. I-Velyute nayo inikwe izinhlanzi nezitsha zenyama. Le sauce isetshenziselwa isisekelo sezinhlu ezihlukahlukene-ama-pures namanye ama-sauces, njenge-allemand, i-marque, i-sauce yama-mushroom ne-puff. Iresiphi yokupheka umhluzi we-velvet: 1. Pheka ufulawa ngamanzi abilayo yemifino ekushiseni okuphansi kuze kube umbala we-sand sand. 2. Khona-ke umhluzi oshisayo usungulwa kancane kancane ku-roe ehlile, uxutshwe kahle futhi ubilisiwe ngehora. 3. Ekupheleni kokulungiselela, i-sauce ihlungwa futhi usawoti kanye nepelepele zengezwa ukunambitha. Uma ufaka iwayini, i-anyanisi ne-paprika, uma upheka, engeza isiphuzo saseHungary. Ngomsoco waseVenice, izithako ezengeziwe ziyi-shallots, chervil ne-tarragon. Emalini yaseJalimane, engeza amaqanda amaqanda, ukhilimu nomusi kalamula.
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