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A velouté sauce is a basic white sauce, made from a 4oz roux (2oz flour, 2 oz butter) cooked in a saucepan to a sandy texture, then slowley adding 1 pint of white stock (chicken stock, fish stock etc.) stir and cook for a few minutes until thick and creamy.

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Q: How do you make sauce volute?
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What is a volute?

a volute is the spiral curls on the capital of an ionic column


What is volute centrifual pump?

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No, adding wine to a sauce will make it less salty.