velouté
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ve·lou·té
(və-lo͞o-tā′)n.
A white sauce made of chicken, veal, or fish stock thickened with a roux of flour and butter.
[French, from Old French vellute, velvety, from velous, velvet; see velour.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
velouté
(vəˈluːteɪ)n
(Cookery) a rich white sauce or soup made from stock, egg yolks, and cream
[from French, literally: velvety, from Old French velous; see velour]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
ve•lou•té
(və luˈteɪ)n.
a smooth white sauce made with meat, poultry, or fish stock. Also called velouté′ sauce`.
[< French: literally, velvety, velvetiness, Middle French velluté=vellut- (< Occitan velut velvet) + -é -ate1]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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Noun | 1. | veloute - white sauce made with stock instead of milk sauce - flavorful relish or dressing or topping served as an accompaniment to food |
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