This is a preview of the content in our French Food Decoder app. Get the app to:
- Read offline
- Remove ads
- Access all content
- Use the in-app Map to find sites, and add custom locations (your hotel...)
- Build a list of your own favourites
- Search the contents with full-text search functionality
- ... and more!
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, which is usually made with a roux moistened with broth, then bound with an egg yolk and cream, then run through the blender.
Text © Dana Facaros
Image by Matt @ PEK from Taipei, Taiwan