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| velouté sauce - www.healthnote25.com |
Velouté sauce is one of the
five main sauce (mother sauce) in French classic cuisine. The velouté sauce is
made from a clear broth of chicken, fish or veal and thickened with a roux (a
mixture of butter and wheat flour).
Velouté comes from the
French language which literally means "velvet" because of its subtle
texture. From the velouté sauce can be made some derivative sauce, including
Suprême sauce (from chicken and creamy Velouté sauce), Allemande sauce (from
veal Velouté sauce and cream) and white wine sauce (from Velouté fish and white
wine sauce).
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