Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun A white sauce made of chicken, veal, or fish stock thickened with a roux of flour and butter.

from the GNU version of the Collaborative International Dictionary of English.

  • (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.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun A mother sauce in French cuisine, consisting of a light stock thickened with a blond roux.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun white sauce made with stock instead of milk

Etymologies

from The American Heritage® Dictionary of the English Language, 4th Edition

[French, from Old French vellute, velvety, from velous, velvet; see velour.]

from Wiktionary, Creative Commons Attribution/Share-Alike License

French

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Examples

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