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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.]
(Cookery) a rich white sauce or soup made from stock, egg yolks, and cream
[from French, literally: velvety, from Old French velous; see velour]
a smooth white sauce made with meat, poultry, or fish stock. Also called velouté′ sauce`.