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Veloute

   Also found in: Wikipedia 0.01 sec.
Ve`lou`te´
n.1.(Cookery) A white sauce or stock made by boiling down ham, veal, beef, fowl, bouillon, etc., then adding soup stock, seasoning, vegetables, and thickening, and again boiling and straining.
ThesaurusLegend:  Synonyms Related Words Antonyms
Noun1.veloute - white sauce made with stock instead of milk
sauce - flavorful relish or dressing or topping served as an accompaniment to food
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Then came a smooth, luxurious coffee cup of sweetcorn veloute.
Wonderful, wobbly end to a fine meal by Birmingham Mail (England)
Pumpkin veloute (creamy sauce) with walnut and sage butter and cocoa nibs sounded exciting, as did the citrus cured salmon, mussels, horseradish mousse and beetroot.
Great food has us all hooked by Evening Chronicle (Newcastle, England)
The plump breast was complemented by softened asparagus spears and a creamy mushroom veloute.
Dining: Belgium's brightest star; TABLE FOR 2 by The Journal (Newcastle, England)
 
 
 
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