Velouté sauce
French sauce made from roux and light stock
Velouté sauce
A velouté sauce (French pronunciation: [vəlute] ) is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century. Velouté is French for 'velvety'. In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté).
Read on Wikipedia · Image Raphaël Labbé, CC BY-SA 2.0
Open boosters, collect cards and trade them. Free to play.
Play for free