velouté sauce
[ veh-loo-TAY ]
One of the five "mother
SAUCEs," velouté is a
stock -based white
SAUCE. It can be made from chicken or veal
stock or fish
FUMET thickened with white
ROUX. Enrichments such as egg yolks or cream are sometimes also added. Velouté
SAUCE is the base for a number of other
SAUCEs. See also
SAUCE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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