Veloute

Families, Food and Fitness June 02, 2009|Print

(veh-loo-tay) a leading sauce made by thickening a white stock (fish, veal, or chicken) with a roux

LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.