velouté


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ve·lou·té

 (və-lo͞o-tā′)
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]

ve•lou•té

(və luˈteɪ)

n.
a smooth white sauce made with meat, poultry, or fish stock. Also called velouté′ sauce`.
[< French: literally, velvety, velvetiness, Middle French velluté=vellut- (< Occitan velut velvet) + -ate1]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.veloute - white sauce made with stock instead of milk
sauce - flavorful relish or dressing or topping served as an accompaniment to food