Velouté is a white sauce, usually made with white veal or chicken stock, occasionally with fish stock. It is made by adding stock to a white roux. If egg yolks are added towards the end to thicken the sauce, it is Allemande sauce.
Velouté
French
Classic French sauce
Characteristic of:
French cuisine
Also known as:
English:
Velouté sauce
Wikidata ID:
Q58261
Wikipedia title:
Velouté sauce
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