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velouté

[ vuh-loo-tey ]

noun

  1. a smooth white sauce made with meat, poultry, or fish stock.


velouté

/ vəˈluːteɪ /

noun

  1. a rich white sauce or soup made from stock, egg yolks, and cream
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word History and Origins

Origin of velouté1

< French: literally, velvety, velvetiness, Middle French velluté, equivalent to vellut- (< Provençal velut velvet ) + -ate 1
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Word History and Origins

Origin of velouté1

from French, literally: velvety, from Old French velous; see velour
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Example Sentences

Their Seattle concept is inspired by the drinking culture of their homeland; expect many shared plates, from a fried branzino with chili sambal, chimichurri, kimchi cucumber and an onsen egg fish sauce, to twists on classics, like the cabbage rolls with pork velouté and coriander oil.

Equally revivifying is the cucumber velouté.

Depending on the season, he’ll set scallop sashimi in a pool of chilled white asparagus velouté or build an isle of pine-nut-studded ahi tuna tartare in a sea of strawberry gazpacho.

Same for the asparagus velouté.

Others — including velouté and espagnole — are less well-known, but just as important.

From Salon

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velourVelox