- A
velouté sauce (French pronunciation: [vəlute] ) is a
savory sauce that is made from a roux and a
light stock. It is one of the "mother sauces" of French...
-
Espagnole Maigre (Leaner Espagnole)
Velouté Gras (Fattier
Velouté)
Velouté Maigre (Leaner
Velouté)
Allemande (
Velouté thickened with eggs) Béchamel à l’ancienne...
- with
velouté, fish
velouté or fish stock, cream,
butter and egg yolk as
primary ingredients. Some
versions may be
prepared using both fish
velouté and...
-
classic and po****r "daughter sauce" of
French cuisine. It
consists of
velouté, a "mother sauce",
thickened with
cream and strained.
According the Larousse...
- of the dish the meat is
simmered in a
white stock and
served in a
sauce velouté enriched with
cream and egg. It is
among the most po****r meat
dishes in...
- Soup du
Barry (French:
Potage Dubarry,
Velouté Dubarry or Crème Dubarry) is a
French soup made from cauliflower, potatoes, and
stock (traditionally veal...
- and peppers, such as
pimientos or
roasted bell peppers. Some
recipes use
velouté or
espagnole sauce instead of mayonnaise. Algérienne
sauce Fry
sauce List...
- (salsa roja)
Satsebeli Sauce andalouse –
Belgian sauce Sauce aurore – a
velouté sauce flavored with
tomato Sauce bercy –
French sauce Sauce poulette –...
-
foundation or
basic sauces as espagnole,
velouté, béchamel, and tomate.
Sauce allemande,
which is a
variant of
velouté made with egg yolks, is
replaced by...
-
classic sauce of
French cuisine. The main
ingredients are fish stock,
velouté sauce,
white wine,
shallots and butter.
Auguste Escoffier wrote in Le guide...
