Definition

Noun: A rich, smooth, savory sauce made by thickening a light stock (such as chicken, veal, or fish stock) with a roux (a cooked mixture of flour and fat). It is one of the five "mother sauces" in classical French cuisine.

Usage

A "veloute" is used as a base for many other sauces and is a fundamental component in professional cooking. It is typically served with poultry, seafood, or vegetables. - The chef prepared a chicken veloute to accompany the poached breast. - A classic sauce allemande is made by enriching a veloute with egg yolks and cream.

Advanced Usage

• As a Culinary Term: In professional kitchens, "veloute" refers specifically to the mother sauce. Chefs will specify the type of stock used (e.g., "chicken veloute," "fish veloute").
  • For the seafood dish, she reduced the fish veloute and finished it with fresh herbs.

Variants and Related Words

• Sauce Velouté: The full French term, often used interchangeably in English.
• Velouté Sauce: An alternative phrasing in English.

Synonyms

• White sauce (specific type): While "white sauce" often means béchamel (made with milk), in the context of stock-based sauces, "veloute" is the specific term.
• Mother sauce: "Veloute" is one of the five mother sauces.

Related Culinary Terms

• Roux: The cooked mixture of flour and fat used to thicken the veloute.
• Béchamel: A white mother sauce made with milk and roux, distinct from veloute.
• Supreme Sauce: A classic derivative sauce made from chicken veloute and cream.

Noun

1. white sauce made with stock instead of milk