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velouté
thick creamy soup or sauce
Sauce velouté is one of the cinq sauces mères or five ‘Mother Sauces’ of French cuisine. It’s made of white stock (usually chicken or veal) thickened with a white roux (butter and flour).
Soupe veloutée is smoother and richer than a potage that has gone through a blender. It’s usually made with a roux moistened with broth, then bound with an egg yolk and cream.
Text © Dana Facaros
Image by Matt @ PEK from Taipei, Taiwan