Velouté sauce
A velouté sauce (French pronunciation: [vəlute] ) 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.
A velouté sauce (French pronunciation: [vəlute] ) 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.
A velouté sauce (French pronunciation: [vəlute] ) 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.
Source: Wikipedia "Velouté sauce" · CC BY-SA 4.0
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