R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 1 L
Temps de pr\u00e9paration: 15 minutes
Temps de cuisson : 10 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Versez le velout\u00e9 et portez \u00e0 petite \u00e9bullition pendant quelques minutes. Finissez la sauce en d\u00e9layant \u00e0 l’aide d’une spatule en bois 100 g de beurre.<\/p>\n\n\n\n Notes<\/strong>: La sauce velout\u00e9 est elle m\u00eame tir\u00e9e du fonds blanc; les deux recettes sont disponibles sur le site.<\/p>\n","protected":false},"excerpt":{"rendered":" R\u00e9dacteur Jack Nombre de parts: 1 LTemps de pr\u00e9paration: 15 minutesTemps de cuisson : 10 minutes Ingr\u00e9dients:1 litre de sauce velout\u00e91 gros oignon50 g de beurre1 pinc\u00e9e de sel1 pinc\u00e9e de paprika100 g de beurre Pr\u00e9paration:D\u00e9coupez le beurre en petits … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[78],"tags":[],"class_list":["post-7266","post","type-post","status-publish","format-standard","hentry","category-sauces-fonds-condiments"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7266","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=7266"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7266\/revisions"}],"predecessor-version":[{"id":7267,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7266\/revisions\/7267"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 litre de sauce velout\u00e9
1 gros oignon
50 g de beurre
1 pinc\u00e9e de sel
1 pinc\u00e9e de paprika
100 g de beurre<\/p>\n\n\n\n
D\u00e9coupez le beurre en petits cubes.
Pelez et hachez l’oignon.
Faites-les revenir au beurre sans coloration.
Assaisonnez d’une pinc\u00e9e de sel et une de paprika.<\/p>\n\n\n\n
Passez \u00e0 l’\u00e9tamine.<\/p>\n\n\n\n
Cette sauce doit \u00eatre l\u00e9g\u00e8rement ros\u00e9e. Cette coloration est uniquement apport\u00e9e par le paprika. Ayez donc la main douce.
Sp\u00e9cial c\u00f4telettes d’agneau.<\/p>\n\n\n\n