Velouté sauce

Velouté Sauce Glossary Term
One of the basic white sauces of French origin, which is prepared from a wh...
Velvet Foot Mushroom Glossary Term ...

A velouté sauce is an adaption of Béchamel sauce (or white sauce), and is one of the classic mother sauces of French cuisine.

A velouté sauce, like Béchamel sauce (or white sauce), is one of the classic mother sauces of French cuisine.

Allemande - A velouté sauce (usually veal), cream and lemon juice

Allemande - A Liaison of eggs and cream with possibly a little lemon juice ...

Ravigote - A velouté sauce with added onions, herbs, white stock and vinegar; served cold.
Ravioli - [Italian] little pasta pillows filled with cheese, meat, vegetable(s), or other fillings served in broth or with sauce.

À la royale (Fr.): usually poached fish or poultry in a velouté sauce, with truffles.
À la Russe (Fr.): prepared in the Russian style, when sour cream or red beets or both are added.

a la Royale - Prepared in the royal style; typically a velouté sauce with truffles, served on poached fish or poultry.
a la Russe - Prepared in the Russian style with sour cream or beetroot or both are added.

Prepared in the royal style; typically a velouté sauce with truffles, served on poached fish or poultry.
a la Russe
À la Russe ...

White sauce - Traditional white sauces are divided into two types: those based on béchamel sauce and those based on velouté sauce.

See also: Vegetable, Sauce, Cream, Fish, Water