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) + -ate1]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.veloute - white sauce made with stock instead of milk
sauce - flavorful relish or dressing or topping served as an accompaniment to food
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
Visit thestackrestaurant.com to find out more Recipes courtesy of Andy Smart, head chef of The Stack Restaurant and Bar Ingredients Four free range chicken breasts, French trimmed (bone sticks out) 24 asparagus spears Juice of half of a lemon Two tbsp of rapeseed oil For the veloute: Eight chicken wings One carrot, peeled and roughly chopped One onion, peeled 250ml chicken stock Two sprigs thyme 120ml double cream 6ml white truffle oil Three cloves of garlic, roughly chopped 70ml dry white wine 10ml sunflower oil Optional: Truffle piece(s): 3.5g For the tarragon oil: (making more oil than needed) 12g tarragon leaves 12g flat-leaf parsley 180ml extra virgin olive oil Fine grain sea salt to season How to make the veloute 1Heat oil in a wide bottom pan.
Signature dishes include Tabbouleh salad with sumac prawns, pomegranate, tomato and lemon Tortellini filled with artichoke, baked tofu, roasted nuts, edamame beans, pesto with coconut veloute Homemade squid ink burger with Pico De Gallo, guacamole, Australian prime ground beef, citrus BBQ sauce, cheddar cheese and jalapeao cilantro Coconut stuffed Sri Lankan crepes with strawberries, pine nuts and honey ice cream amongst others.
Fish plays a key role throughout, with a delightful butter-roasted halibut with salsify veloute being popular at our table.
Hospitality and catering students at Loughborough College will benefit from the talent and expertise Mark as they assist him in putting together his menu of roasted cheese and onion veloute, seaweed cured salmon with buttermilk and caviar sauce and a seaweed crisp, slow roast duck leg and pistachio pastillia, sweet potato and pomelo sauce and dark chocolate brownie and mousse with blood orange jelly and sorbet.
Son renoncement au perchoir veloute, dicte par la chaise de la derision, n'est qu'imposture, en vue de decrisper les tensions et remettre d'aplomb les piliers du systeme ambiant.
Highlights of the bespoke menu include golden foie gras with confit apples and veloute of cauliflower, lobster, scent of lemon and trout roe.
Carb Boy is full of surprises, including ordering Jerusalem artichoke veloute with red mullet, two ingredients I have never seen him eat before.
Starters ranged from pumpkin veloute (PS6.50) to seared sea scallops with black pudding (PS12.50).
40; 8.Hollandaise); Tomat, Sauce Espagnole, Veloute, Bechamel, (5 7.
Sample dishes include a starter of brie and thyme fondue with oregano and garlic crostini (PS6.50); mains include pan fried seabass with spring onion and chive croquettes, wilted spinach and fish veloute (PS17) or pork tenderloin, split pea puree, sauerkraut, grain mustard, cider and cream sauce (PS17) and desserts including rum and vanilla creme brulee (PS5.95) and double chocolate mousse with homemade shortbread (PS5.95).