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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, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for ' velvety '.
16 Μαΐ 2024 · Despite the fancy sounding name, velouté sauce is actually just a white sauce that is stock-based and thickened with a white roux. It is a form of the French adjective velour , which means “velvet.”
27 Αυγ 2021 · Learn how to make velouté, a light and silky sauce with a mild, savory flavor, in less than 10 minutes. Velouté is one of the five French mother sauces and can be used to dress up chicken, turkey, fish, and vegetables.
19 Ιουλ 2024 · Learn how to make a velouté sauce with only 3 ingredients: butter, flour, and stock. Velouté is a light cream sauce that can be used for chicken, fish, veal, or vegetable dishes.
15 Μαρ 2017 · Learn how to make veloute sauce, a creamy white sauce thickened with a roux and white stock, in three easy steps. Find out the ingredients, variations, and tips for this classic French sauce.
A velouté sauce is one of the five fundamental mother sauces in classical French cuisine. It is made by combining a light-colored roux with a clear stock, typically chicken, veal, or fish. The mixture is then simmered until it reaches a silky smooth consistency.
6 Ιουν 2023 · Velouté sauce is a white sauce made with butter, flour, and light stock, such as chicken or veal. Learn how to make it, its history, and its variations, such as mushroom, allemande, and suprême sauces.
