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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Velouté

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, velouté means: A classical sauce made by thickening a light stock with a light roux.

In Turkish: açık fondlu ana sos, velute

How it is used

In sauce teaching, name the stock; menus may also use velouté for smooth soups.

Example sentences

  1. The fish velouté began with a pale roux and fish stock.

    The stock supplies flavour while the roux gives body.

  2. The chef adjusted the chicken velouté before service.

    Chicken specifies the stock used in this sauce family.

Common collocations

  • chicken velouté
  • fish velouté
  • mother sauceOne of the five basic sauces of classic French cooking, as set out by Escoffier: béchamel, velouté, espagnole, hollandaise and tomato. Many other sauces are made from them.
  • rouxA mixture of equal amounts of fat, usually butter, and flour cooked together and used to thicken sauces and soups.

More terms: Ingredients, Stocks & Sauces

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