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velouté

American  
[vuh-loo-tey] / və luˈteɪ /

noun

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


velouté British  
/ 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

Etymology

Origin of velouté

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

Vocabulary lists containing veloute

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

One current tasting menu features a voluptuously smooth sunchoke velouté, aromatic with fresh thyme, under a musky patch of grated black truffle; it wouldn’t be out of place at Gabriel Kreuther Restaurant.

From New York Times • Mar. 8, 2022

But first, a steaming cup of artichoke velouté, a gift from the kitchen that keeps alive the memory of his late, soup-loving mom.

From Washington Post • Feb. 22, 2022

Once you've mastered basic Velouté, here's how to get more creative: Make velouté vegetarian with a mushroom-based stock for this Vegetarian Mushroom Thyme Gravy.

From Salon • Jan. 6, 2022

The duxelles filled a trio of puff pastries that remained shatteringly crisp amid Madeira velouté and a burst of yellow yolk from a poached duck egg.

From Seattle Times • May 24, 2018

This and velouté are the two main sauces from which nearly all others are made.

From The Girl's Own Paper, Vol. VIII, No. 355, October 16, 1886 by Peters, Charles