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179:(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).
372:: 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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liquor (produced in cooking) and cream to a chicken velouté
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411:: such as white wine sauce and champagne sauce
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457:Escoffier, Auguste; Adams, Charlotte (2000).
295:Sauces derived from a velouté sauce include:
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144:in the early twentieth century, along with
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277:Learn how and when to remove this message
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175:In preparing a velouté sauce, a light
488:. Taylor & Francis. p. 373.
132:and a light stock. It is one of the "
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384:: by adding a reduction of
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101:Media: Velouté sauce
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567:The Professional Chef
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318:Aurore: tomato purée
211:improve this article
128:that is made from a
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571:Hoboken, New Jersey
302:: with addition of
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204:verification
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606:Berg, Ron.
541:Cook's Info
430:Food portal
322:Sauce bercy
162:hollandaise
813:Categories
788:Mayonnaise
619:1452904782
522:086547480X
495:1579580572
444:References
409:Wine sauce
347:fish fumet
330:white wine
304:meat glaze
237:newspapers
158:mayonnaise
593:707248142
146:espagnole
565:(2011).
547:16 March
416:See also
400:shallots
396:tarragon
386:mushroom
353:Poulette
326:shallots
154:béchamel
404:chervil
337:paprika
251:scholar
170:velvety
166:Velouté
18:Veloute
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150:tomato
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61:France
306:, or
258:JSTOR
244:books
177:stock
136:" of
126:sauce
71:Stock
51:Sauce
783:Roux
614:ISBN
589:OCLC
579:ISBN
549:2018
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230:news
130:roux
75:roux
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