referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté). Sauce velouté often is served on poultry or seafood dishes and...

Espagnole Maigre (Leaner Espagnole) Velouté Gras (Fattier Velouté) Velouté Maigre (Leaner Velouté) Allemande (Velouté thickened with eggs) Béchamel à l’ancienne...

(2014-01-06). "Velouté Du Barry". lacuisinedelilly.canalblog.com. canalblog.com. Retrieved 2019-01-23. Le potage au chou-fleur est devenu "velouté Du Barry"...

classic and popular "daughter sauce" of French cuisine. It consists of velouté, a "mother sauce", thickened with cream and strained. According the Larousse...

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...

and peppers, such as pimientos or roasted bell peppers. Some recipes use velouté or espagnole sauce instead of mayonnaise. Algérienne sauce Fry sauce List...

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 popular meat dishes in...

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...

in French cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks...

The warm sauce is classically based on a vegetable or meat broth, or a velouté, with herbs. Current recipes often add Dijon mustard. The cold sauce is...