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.
- n. white sauce made with stock instead of milk
- French (Wiktionary)
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These user-created lists contain the word ‘velouté’.
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 ...
See also Hernesheir's Open List: Sauces.
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