Veloute - Definition

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Veloute

Related Terms

• bechamel
• roux

Definition: A veloute sauce is a variation of bechamel, or white sauce, except instead of milk, the liquid added to the roux is chicken stock or another light stock like veal or fish.

Pronunciation: vell oo TAY • (noun)

Examples: The veloute sauce was made using the stock from poaching the chicken breasts.

Related Resources:

How To Make A White Sauce
Step by step instructions all about making the perfect white sauce.

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Bechamel - Definition Bechamel Bain Marie - Definition Roux - Definition White Sauce Recipe and Variations

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User Agreement \| Ethics Policy \| Patent Info. \| Privacy Policy	©2008 About, Inc., A part of The New York Times Company. All rights reserved.

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