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veloutes

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Definitions of veloutes in various dictionaries:

noun - white sauce made with stock instead of milk

noun - a type of sauce

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Veloutes might refer to
A velouté sauce (French pronunciation: [vəluˈte]) is a savoury sauce, made from a roux and a light stock. It is one of the five 'mother sauces' of French cuisine listed by Auguste Escoffier in the 19th century, along with espagnole, tomato, béchamel and hollandaise. The term velouté is the French word for velvety. * In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts (by mass) of butter and flour to form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté).

Veloutes might refer to

A velouté sauce (French pronunciation: [vəluˈte]) is a savoury sauce, made from a roux and a light stock. It is one of the five 'mother sauces' of French cuisine listed by Auguste Escoffier in the 19th century, along with espagnole, tomato, béchamel and hollandaise. The term velouté is the French word for velvety.
* In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts (by mass) of butter and flour to form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté).

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