velouté


ve·lou·té

V0048600 (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) + -é -ate1]
Thesaurus
Noun1.veloute - white sauce made with stock instead of milksauce - flavorful relish or dressing or topping served as an accompaniment to food