veloutén.

/vəˈluːteɪ/

Etymology: French, = velvety.

Cookery.

In full velouté sauce. A white sauce made with chicken or veal stock.

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces

galantine1304

civya1325

egerdouce1381

gravy?c1390

camelinea1425

chawdronc1440

saffron sauce?a1505

sibber-sauce1556

ferry?1570

oxoleum1574

slabber-sauce1574

saupiquet1656

slapsauce1708

brown sauce1723

bread sauce1727

custard1747

bechamel1789

caper-sauce1791

tomato sauce1804

custard cream1805

allemande1806

sambal1815

Reading sauce1816

Harvey's Sauce1818

velouté sauce1830

suprême sauce1833

parsley sauce1836

agrodolce1838

Worcestershire sauce1843

espagnole1845

pestoa1848

cheese sauce1854

nam prik1857

Worcester sauce1863

Béarnaise sauce1868

Béarnaise1877

Yorkshire Relish1877

sauce mousseline1892

velvet sauce1893

gribiche1897

mornay sauce1900

sugo1906

sofrito1913

chile con queso1916

foo yung1917

marinara1932

pistou1951

hoisin1957

salsa verde1957

pico de gallo1958

sriracha1959

carbonara1962

amatriciana1963

arrabbiata1963

ponzu1966

puttanesca1971

chermoula1974

tikka masala1975

mojo1983

queso1989

1830 R. Dolby Cook's Dict. 435/2 Ravigote, shred..chervil, chives, pimpernel, and tarragon; this latter ought to predominate; (the mixture of these articles constitutes the ravigote); take some velouté,..add..butter and the ravigote; stir.., and serve.

1835 E. A. Poe in Southern Lit. Messenger May 516/1 He mentioned..Muriton of red tongue and Cauliflowers with Velouté sauce.

1868 M. Jewry Warne's Model Cookery 54/1 Allemande, reduced white velouté sauce, thickened with cream and yolks of eggs, seasoned with nutmeg and lemon-juice.

1936 D. Lucas & R. Hume Au Petit Cordon Bleu 71 Have ready ½ pint of velouté sauce.

1948 Good Housek. Cookery Bk. 303 Suprême Sauce. Make as for Velouté sauce, but add up to ¼ pint of cream.

1961 Harper's Bazaar Feb. 72/2 There are three kinds of roux... Pale—for making veloutés, suprême sauces and allemande sauce.

1973 Times 6 Dec. 9/6 The vegetable and fish chefs will have made up velouté sauce, lobster sauce and a little bechamel sauce.

This entry has not yet been fully updated (first published 1986; most recently modified version published online March 2022).

单词	velouté
释义	veloutén. /vəˈluːteɪ/ Etymology: French, = velvety. Cookery. In full velouté sauce. A white sauce made with chicken or veal stock. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces galantine1304 civya1325 egerdouce1381 gravy?c1390 camelinea1425 chawdronc1440 saffron sauce?a1505 sibber-sauce1556 ferry?1570 oxoleum1574 slabber-sauce1574 saupiquet1656 slapsauce1708 brown sauce1723 bread sauce1727 custard1747 bechamel1789 caper-sauce1791 tomato sauce1804 custard cream1805 allemande1806 sambal1815 Reading sauce1816 Harvey's Sauce1818 velouté sauce1830 suprême sauce1833 parsley sauce1836 agrodolce1838 Worcestershire sauce1843 espagnole1845 pestoa1848 cheese sauce1854 nam prik1857 Worcester sauce1863 Béarnaise sauce1868 Béarnaise1877 Yorkshire Relish1877 sauce mousseline1892 velvet sauce1893 gribiche1897 mornay sauce1900 sugo1906 sofrito1913 chile con queso1916 foo yung1917 marinara1932 pistou1951 hoisin1957 salsa verde1957 pico de gallo1958 sriracha1959 carbonara1962 amatriciana1963 arrabbiata1963 ponzu1966 puttanesca1971 chermoula1974 tikka masala1975 mojo1983 queso1989 1830 R. Dolby Cook's Dict. 435/2 Ravigote, shred..chervil, chives, pimpernel, and tarragon; this latter ought to predominate; (the mixture of these articles constitutes the ravigote); take some velouté,..add..butter and the ravigote; stir.., and serve. 1835 E. A. Poe in Southern Lit. Messenger May 516/1 He mentioned..Muriton of red tongue and Cauliflowers with Velouté sauce. 1868 M. Jewry Warne's Model Cookery 54/1 Allemande, reduced white velouté sauce, thickened with cream and yolks of eggs, seasoned with nutmeg and lemon-juice. 1936 D. Lucas & R. Hume Au Petit Cordon Bleu 71 Have ready ½ pint of velouté sauce. 1948 Good Housek. Cookery Bk. 303 Suprême Sauce. Make as for Velouté sauce, but add up to ¼ pint of cream. 1961 Harper's Bazaar Feb. 72/2 There are three kinds of roux... Pale—for making veloutés, suprême sauces and allemande sauce. 1973 Times 6 Dec. 9/6 The vegetable and fish chefs will have made up velouté sauce, lobster sauce and a little bechamel sauce. This entry has not yet been fully updated (first published 1986; most recently modified version published online March 2022). < n.1830
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