sauce veloute Antonyms
No Synonyms and anytonyms found
Meaning of sauce veloute
sauce veloute ()
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.
sauce veloute Sentence Examples
- The classic sauce velouté is essential in French cuisine, providing a rich and creamy base for innumerable dishes.
- A traditional velouté sauce is made from a roux (equal parts butter and flour) gradually whisked into a flavorful stock.
- The resulting sauce velouté has a velvety texture and subtle flavor, complemented by fresh herbs or spices for added depth.
- Espagnole sauce is a darker variation of velouté, made with a roux cooked until brown and a richer stock.
- Béchamel sauce, another derivative of velouté, is made with milk and is often used in gratin dishes.
- Velouté sauce is versatile, serving as a base for numerous other sauces, such as Supreme or Mushroom Cream Sauce.
- A well-crafted velouté sauce can elevate the simplest dishes, adding richness and complexity to vegetables, fish, or poultry.
- Chefs often use velouté sauce as the foundation for more elaborate sauces, including Choron or Béarnaise.
- Mastering the art of making a flawless velouté sauce is a testament to a chef's culinary skills.
- The versatility of velouté sauce makes it an indispensable tool for both professional and home cooks alike.
FAQs About the word sauce veloute
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 boil
No synonyms found.
No antonyms found.
The classic sauce velouté is essential in French cuisine, providing a rich and creamy base for innumerable dishes.
A traditional velouté sauce is made from a roux (equal parts butter and flour) gradually whisked into a flavorful stock.
The resulting sauce velouté has a velvety texture and subtle flavor, complemented by fresh herbs or spices for added depth.
Espagnole sauce is a darker variation of velouté, made with a roux cooked until brown and a richer stock.
