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velouté

American  
[vuh-loo-tay] / 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 ) + -é -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.

See Examples For:

Guests enjoyed a menu with Chinese influences, according to the White House, that included a first course of sweet yellow squash velouté with wild mushroom fricassée and scallion oil.

From The Wall Street Journal ● Sep. 25, 2026

The meal began with a garden herb velouté paired with a hearts of palm salad, followed by an ravioli dish featuring herbs from the White House garden.

From BBC ● Apr. 28, 2026

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.

From Seattle Times ● Jul. 5, 2022

How else would a modern cook make a velouté?

From Salon ● Mar. 29, 2022

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 Charles Peters

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