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velouté
One of the French “mother sauces,” thickened with a roux base and whisked with cream and veal, chicken or fish stock. It is often served with fowl or fish.
Cook Speak: Veloute
velouté
One of the French “mother sauces,” thickened with a roux base and whisked with cream and veal, chicken or fish stock. It is often served with fowl or fish.
