veloute
Pale stock thickening
Velouté is one of the five French mother sauces, made by thickening a light stock—chicken, fish, or veal—with a roux.
The name comes from the French word for velvety, describing its smooth, creamy texture: The chef prepared a classic fish velouté.
It serves as a base for other sauces like suprême and allemande.
Milk-thickened roux sauce
- rouxCooked fat-flour paste
- stockGoods kept for sale
- butterSolid fat from cream
- flourMilled grain powder
mother sauce · cream · white sauce · classical · Escoffier · French · thickening · fond
Fast circular mixing
- simmeringCooking below boiling point
- skimmingPassing lightly over
- strainingExerting intense effort
- temperingControlled heating and cooling
clarifying · deglazing · seasoning · mounting · emulsifying · chinois · bouquet garni · mirepoix
Thick, blended soup
- pureeSmoothly blended food
- bisqueCreamy seafood soup
- cream soupDairy-thickened liquid dish
- blendedMixed into uniformity
smooth · vichyssoise · leek · celery root · garnish · croutons · chives · drizzle
Marine creatures as cuisine
- fumetConcentrated fish stock
- derivativeFunction's rate of change
- anchovy sauceCondiment from tiny fish
bechamel
Milk-thickened roux sauce
flour · mother sauce · cream · white sauce · classical · Escoffier · French · thickening · fond · liaison
whisking
Fast circular mixing
tempering · clarifying · deglazing · seasoning · mounting · emulsifying · chinois · bouquet garni · mirepoix · gentle heat
potage
Thick, blended soup
- pureeSmoothly blended food
- bisqueCreamy seafood soup
- cream soupDairy-thickened liquid dish
blended · smooth · vichyssoise · leek · celery root · garnish · croutons · chives · drizzle · bowl
seafood
Marine creatures as cuisine
- fumetConcentrated fish stock
- derivativeFunction's rate of change
- anchovy sauceCondiment from tiny fish
- Soupstomato soup, chicken noodle soup, vegetable soup, onion soup, miso soup
- French cuisinebaguette, croissant, coq au vin, crepe suzette, croissants
- European foodbaguette, bouillabaisse, beef bourguignon, coq au vin, croissant
- saucesgravy, ketchup, mustard, barbecue sauce, BBQ sauce
- creamy foodscustard, pudding, mousse, yogurt, ice cream
- mother saucesbechamel, espagnole, hollandaise, tomato sauce
velouteespagnole
Stock-thickened classic sauce
demi-glace · brown sauce · jus · gravy · red wine reduction
velouterelish
Keen pleasurable appreciation
chutney · chunky salsa · salsa · pico de gallo · gremolata
velvet, velvety, velveted, velveteen, velveting, velvetlike, velvetiness