ve·lou·té (v -l -t  )n. A white sauce made of chicken, veal, or fish stock thickened with a roux of flour and butter. [French, from Old French vellute, velvety, from velous, velvet; see velour.] |
velouté [vəˈluːteɪ]
n
(Cookery) a rich white sauce or soup made from stock, egg yolks, and cream
[from French, literally: velvety, from Old French velous; see velour]
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