Nov 5, 2015


Veloute, the French word for ‘velvet’ classically refers to a smooth silken sauce made from a light stock, thickened with a blonde ‘roux’ (a flour and butter paste)

In modern cooking terms the term Veloute is used not so much in it’s classic form but as a word to describe a smooth, velvety soup, not necessarily thickened with flour.

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