Definitions
Wiktionary
GNU Webster's 1913
- (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.
WordNet 3.0
- n. white sauce made with stock instead of milk
Etymologies
- French (Wiktionary)
Examples
Sorry, no example sentences found.
Lists
These user-created lists contain the word ‘velouté’.
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Open List: Sauces
A list of sauces, used in cuisines around the world. Many of these are listed in the encyplopedic tome of French cookery, Larouse Gastronomique.
Be sure to visit Ruzuzu's savory list ...vinaigrette, hollandaise, mayonnaise, juniper berry and..., béarnaise, allemande, sauce suprême, tarragon sauce, ravigote sauce, vert-pré sauce, tortue sauce, béchamel and 118 more...
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Food words
molecular gastronomy, gastronomic, chef, sous-chef, pastry, patisserie, bakery, mandoline, champagne flute, chinois, dough, knead and 15 more...
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Saucy
See also Hernesheir's Open List: Sauces.
hollandaise, mayonnaise, béarnaise, bolognaise, bordelaise, rouennaise, satay, chilli, béchamel, dijonnaise, hoisin, soy and 60 more...
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redtagevent's Words
exiguous, numen, recondite, concatenate, tuistic, interstitial, peroration, asperity, alacrity, expatiate, farouche, rhodomontade and 112 more...
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