A velouté sauce is a savory <a href="https://en.wikipedia.org/wiki/Sauce">sauce</a> that is made from a <a href="https://en.wikipedia.org/wiki/Roux">roux</a> and a light stock. It is one of the "<a href="https://en.wikipedia.org/wiki/French_Mother_Sauces">mother sauces</a>" of <a href="https://en.wikipedia.org/wiki/French_cuisine">French cuisine</a> listed by chef <a href="https://en.wikipedia.org/wiki/Auguste_Escoffier">Auguste Escoffier</a> in the early twentieth century, along with  <a href="https://en.wikipedia.org/wiki/Espagnole">espagnole</a>, <a href="https://en.wikipedia.org/wiki/Tomato_sauce">tomato</a>, <a href="https://en.wikipedia.org/wiki/B%C3%A9chamel">béchamel</a>, and <a href="https://en.wikipedia.org/wiki/Mayonnaise">mayonnaise</a> or <a href="https://en.wikipedia.org/wiki/Hollandaise">hollandaise</a>. Velouté is French for '<a href="https://en.wikipedia.org/wiki/Velvet">velvety</a>.<hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.

A velouté sauce is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for 'velvety. Hosted on Acast. See acast.com/privacy for more information.

A&nbsp;velouté sauce is a savory&nbsp;<a href="https://en.wikipedia.org/wiki/Sauce" rel="noopener noreferrer">sauce</a>&nbsp;that is made from a&nbsp;<a href="https://en.wikipedia.org/wiki/Roux" rel="noopener noreferrer">roux</a>&nbsp;and a light stock. It is one of the "<a href="https://en.wikipedia.org/wiki/French_Mother_Sauces" rel="noopener noreferrer">mother sauces</a>" of&nbsp;<a href="https://en.wikipedia.org/wiki/French_cuisine" rel="noopener noreferrer">French cuisine</a>&nbsp;listed by chef&nbsp;<a href="https://en.wikipedia.org/wiki/Auguste_Escoffier" rel="noopener noreferrer">Auguste Escoffier</a>&nbsp;in the early twentieth century, along with&nbsp;&nbsp;<a href="https://en.wikipedia.org/wiki/Espagnole" rel="noopener noreferrer">espagnole</a>,&nbsp;<a href="https://en.wikipedia.org/wiki/Tomato_sauce" rel="noopener noreferrer">tomato</a>,&nbsp;<a href="https://en.wikipedia.org/wiki/B%C3%A9chamel" rel="noopener noreferrer">béchamel</a>, and&nbsp;<a href="https://en.wikipedia.org/wiki/Mayonnaise" rel="noopener noreferrer">mayonnaise</a>&nbsp;or&nbsp;<a href="https://en.wikipedia.org/wiki/Hollandaise" rel="noopener noreferrer">hollandaise</a>.&nbsp;Velouté&nbsp;is French for '<a href="https://en.wikipedia.org/wiki/Velvet" rel="noopener noreferrer">velvety</a>. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> for more information.

Velouté sauce

Feasting on Sound the Ultimate Podcast for Food Lovers. Dive into the world of culinary arts, taste secrets, and kitchen hacks with Food 101. Your auditory guide to everything edible!<hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.

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Feasting on Sound the Ultimate Podcast for Food Lovers. Dive into the world of culinary arts, taste secrets, and kitchen hacks with Food 101. Your auditory guide to everything edible! Hosted on Acast. See acast.com/privacy for more information.

Feasting on Sound the Ultimate Podcast for Food Lovers. Dive into the world of culinary arts, taste secrets, and kitchen hacks with Food 101. Your auditory guide to everything edible! Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> for more information.

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Velouté sauce

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