Crossword Solver > found answer > VELOUTE

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CROSSWORD
ANSWER

veloute

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The answer VELOUTE has 2 possible clue(s) in existing crosswords.

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The word VELOUTE is VALID in some board games. Check VELOUTE in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of veloute in various dictionaries:

noun - white sauce made with stock instead of milk

noun - a type of sauce

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Keep reading for additional results and analysis below.

Possible Crossword Clues
Smooth white sauce
Smooth white sauce made from stock

Last Seen in these Crosswords & Puzzles
Mar 25 2017 Newsday.com
Mar 14 2004 The Telegraph - General Knowledge

Veloute might refer to
A velouté sauce (French pronunciation: [vlute]) is a savoury sauce, made from a roux and a light stock. It is one of the five 'mother sauces' of French cuisine listed by Auguste Escoffier in the 19th century, along with espagnole, tomato, béchamel and hollandaise. The term velouté is the French word for velvety. * In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts (by mass) of butter and flour to form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté).

Veloute might refer to

A velouté sauce (French pronunciation: [vlute]) is a savoury sauce, made from a roux and a light stock. It is one of the five 'mother sauces' of French cuisine listed by Auguste Escoffier in the 19th century, along with espagnole, tomato, béchamel and hollandaise. The term velouté is the French word for velvety.
* In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts (by mass) of butter and flour to form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté).

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