velouté

American  

[vuh-loo-tey] / və luˈteɪ /

noun

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

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velouté British  

/ vəˈluːteɪ /

noun

1. a rich white sauce or soup made from stock, egg yolks, and cream

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Etymology

Origin of velouté

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

Example Sentences

Their Seattle concept is inspired by the drinking culture of their homeland; expect many shared plates, from a fried branzino with chili sambal, chimichurri, kimchi cucumber and an onsen egg fish sauce, to twists on classics, like the cabbage rolls with pork velouté and coriander oil.

From Seattle Times

Equally revivifying is the cucumber velouté.

From Washington Post

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

Same for the asparagus velouté.

From Washington Post

Others — including velouté and espagnole — are less well-known, but just as important.

From Salon