Velouté

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Velouté is our last mother sauce.  Remember covering ‘BETH’?  Bechamel, espagnol, tomato and hollandaise are the other French base sauces that we’ve already read about.  Velouté is essentially a white stock thickened with roux.  White stocks are made with bones that were not roasted, generally chicken and fish.

Velouté translates to velvety in French.  Velour is velvet – think brightly colored velour outfits.  This is our most straight-forward sauce etymology yet!  Thanks velouté.

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