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Qué (quién) es veloute - definición

CLASSIC FRENCH SAUCE

Veloute sauce; Velute sauce; Velouté; Veloute; Sauce velouté; Sauce veloute

Veloute

·add. ·- ·Alt. of Sauce veloute.

veloute

[v?'lu:te?]

¦ noun a sauce made from a roux of butter and flour with chicken, veal, or pork stock.

Origin

Fr., lit. 'velvety'.

Sauce veloute

·add. ·- A white sauce or stock made by boiling down ham, veal, beef, fowl, bouillon, ·etc., then adding soup stock, seasoning, vegetables, and thickening, and again boiling and straining.

Wikipedia

Velouté sauce

A velouté sauce (French pronunciation: [vəluˈte]) 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'.

In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté).

https://en.wikipedia.org/wiki/Velouté sauce

Ejemplos de uso de veloute

1. "Aside from the goose, you need to make a broth with its bones, which you turn into a chestnut veloute [a posh soup]," says Heston.

2. The veloute of celery – a starter at Chelsea on the two–course 3' match–day menu – costs only 8.50 at his nearby Mirabelle restaurant.

3. The trend started with celebrity chefs using ever more complex techniques and unusual ingredients to justify their status (and prices). Chefs in top restaurants worked themselves to near–death in their quest for those coveted Michelin stars, producing veloute reductions of "diver caught" this, on a bed of carpaccio that, drizzled with God knows what else.