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Qué (quién) es velouté - 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 velouté

1. The seven–course Menu Prestige features Ramsay‘s signature cappuccino of white beans, lobster ravioli poached in a lobster bouillon, celery root cream, shellfish vinaigrette and chervil velouté. A la Carte dishes include hand dived sea scallops, striped bass fillet steamed with fennel purée, fresh pasta, and oscietra caviar velouté. Desserts include pain perdu and poached custard apples.

2. Over 300 wines are accompanied by solid offerings like velouté of lentils with foie gras or crunchy pig snout. 18 rue Paul–Bert, 75011 (01 43 72 24 01) Chardenoux An authentic workers‘ canteen with a 1'04 interior that has not changed a bit.