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168:(one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté).
361:: the addition of a little lemon or white wine vinegar creates a lightly acidic velouté that traditionally is flavored with onions and shallots, and more recently with mustard.
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Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes
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liquor (produced in cooking) and cream to a chicken velouté
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400:: such as white wine sauce and champagne sauce
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446:Escoffier, Auguste; Adams, Charlotte (2000).
284:Sauces derived from a velouté sauce include:
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474:International Dictionary of Food and Cooking
133:in the early twentieth century, along with
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266:Learn how and when to remove this message
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164:In preparing a velouté sauce, a light
477:. Taylor & Francis. p. 373.
121:and a light stock. It is one of the "
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204:adding citations to reliable sources
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501:French Cooking in Ten Minutes
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373:: by adding a reduction of
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90:Media: Velouté sauce
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347:Sauce à la polonaise ("
79:Cookbook: Velouté sauce
564:John Wiley & Sons
556:The Professional Chef
106:French pronunciation:
307:Aurore: tomato purée
200:improve this article
117:that is made from a
16:Classic French sauce
560:Hoboken, New Jersey
291:: with addition of
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198:Please help
193:verification
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595:Berg, Ron.
530:Cook's Info
419:Food portal
311:Sauce bercy
151:hollandaise
802:Categories
777:Mayonnaise
608:1452904782
511:086547480X
484:1579580572
433:References
398:Wine sauce
336:fish fumet
319:white wine
293:meat glaze
226:newspapers
147:mayonnaise
582:707248142
135:espagnole
554:(2011).
536:16 March
405:See also
389:shallots
385:tarragon
375:mushroom
342:Poulette
315:shallots
143:béchamel
393:chervil
326:paprika
240:scholar
159:velvety
155:Velouté
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139:tomato
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295:, or
247:JSTOR
233:books
166:stock
125:" of
115:sauce
60:Stock
40:Sauce
772:Roux
603:ISBN
578:OCLC
568:ISBN
538:2018
506:ISBN
479:ISBN
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219:news
119:roux
64:roux
36:Type
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