This is a culinary question.Pls all you chef colleagues,can you tell me anything about the "ville roix''?
2007-01-18 00:42:03 · 3 answers · asked by nico g 1 in Food & Drink ➔ Cooking & Recipes
It is a type of white sauce served over foods - usually fish.
2 tablespoons butter
2 tablespoons flour
2 egg yokes
milk
1/8 teaspoon nutmeg
salt & pepper
Melt butter in pan. Stir in flour and mix well. Add about 1/2 cup milk and heat until it bubbles. Mix in the egg yokes and about 1 cup more milk. Add salt, pepper and nutmeg. Heat until it thickens. Add more liquid to thin, if desired. You can use milk or broth to thin.
2007-01-18 00:55:47 · answer #1 · answered by cat m 4 · 0⤊ 0⤋
I couldn't find anything anywhere about a villeroix...it could be just in another language. Considering we have dutch, german, and french culinaire experts working here, who knows? It's not in any of our dictionaries, either.
However, here is a thought. Could it be villa roux? Basically a house roux made from butter/oil and flour, used as a thickening agent. Mostly for sauces and soups.
2007-01-18 08:53:59 · answer #2 · answered by Fierybird 2 · 0⤊ 0⤋
Not for sure, but this might be what you are looking for.
2007-01-18 08:47:37 · answer #3 · answered by protruckdriver71 3 · 0⤊ 0⤋