[veh-loo-TAY] One of the four "mother sauces" (see sauce), velouté is, in the most basic terms, a white stock thickened with white roux. It is the foundation for myriad sauces and can be flavored in infinite ways. For example, allemande sauce is an egg-enriched velouté.
velouté
| Food Lover's Companion: velouté |
| 5min Related Video: velouté |
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 | allemande sauce (culinary) |
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| diplomat sauce (culinary) |
 | What is a veloute sauce? Read answer... |
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| Veloutes are thickened with eggs butter and? Read answer... |
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