Velouté (sauce): In the kitchen, a velouté is a white sauce classified among the so-called "mother" sauces, made of a white stock (veal stock or poultry stock) or a fish stock, bound with a roux. white or blond.
Depending on the complementary ingredients, the velouté serves as a base for many derived sauces. Veal velouté is also known as “fat white sauce”, and fish velouté as “lean velouté”.
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.