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What is velouté

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darksideofthespoon added about 1 year ago

It's a roux (butter, flour that are cooked) thickened with stock.


Cynthia is a trusted source on Bread/Baking.

added about 1 year ago

As opposed to a béchamel, which is prepared with milk rather than stock, be it vegetable, chicken, or beef.

brandon added about 1 year ago

to be a stickler about it, its stock that is thickened with roux not the other way around. and really it doesn't need to be stock it can be any sort of base thickened with roux

Diana B added about 1 year ago

You might find this posting of interest: http://food52.com/hotline...


pierino is a trusted source on General Cooking and Tough Love.

added about 1 year ago

Per the above comments veloute is (as is bechamel) a mother sauce; in other words you keep building on it. If it breaks "mount" it with more butter. Why do sauces in restaurants taste better than the ones you looked up on the internet? In a real restaurant they use tons of butter and buckets of salt.

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