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veloute::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Type of | sauce |
Examples of veloute
veloute
Guinea fowl with wild mushroom, Jerusalem artichoke and a tarragon veloute, anyone?
From the guardian.co.uk
The simplest veloute sauce is made with butter, flour, milk and seasonings.
From the heraldtribune.com
The chilled veloute of local zucchini and mozzarella di bufala is divine.
From the au.news.yahoo.com
The veloute, as we can call it now if we want to sound fancy, should look as the name suggests velvety.
From the canberratimes.com.au
Only the smart ones recognise that service levels don't drop simply because the sauce is romesco instead of veloute.
From the theaustralian.com.au
Deglaze with wine and stir in veloute and chicken.
From the canberratimes.com.au
My first tip for a great meal at Clementine is to order anything that has soup, veloute or bisque attached to its name.
From the sfgate.com
My passionfruit souffle with Milky Bar veloute was otherworldly too but that's another story, too long to go into here.
From the nzherald.co.nz
Mains were seared fillet of brill, with a shellfish veloute, poached scallops, and a rich tomato and basil sauce.
From the thisisbristol.co.uk
- White sauce made with stock instead of milk
- A veloutu00E9 sauce (French pronunciation:u00A0u200B) is one of the five sauces of French cuisine that were designated the five "mother sauces" by Auguste Escoffier in the 19th century along with espagnole, tomato, bu00E9chamel and hollandaise, which was a simplification of the "Sauce Caru00EAme" list of Marie-Antoine Caru00EAme. The term veloutu00E9 is from the French adjectival form of velour, meaning velvet.
- (veloutes) (rare) the external "petals" of a fleur de lis.
- One of the Grande or Mother sauces. A sauce of white stock thickened with white roux. Also, a cream soup made with a veloute sauce base and flavorings that is usually finished with a mixture of egg yolks and cream.
- Sauce thickened with flour; often used as a base for soups, stews and fricassee.
- (veh-loo-TAY): A grand sauce made from veal, chicken, or fish stock and a white or blond roux.
- A type of sauce made from butter, flour, cream and stock.
- Blond roux, clarified butter, bread flour, white stock.
- A creamy white, stock-based sauce.
