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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.

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

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

Beet foam and basil jelly were the new hollandaise and velouté.

From New York Times • Nov. 27, 2021

Now add one pint of this velouté to the suprême sauce; reduce the whole on an open fire, while constantly stirring.

From American Cookery November, 1921 by Hill, Janet McKenzie

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