Sauce & Condiment
Velouté
About This Entry
Velouté is a light, silky French mother sauce made by thickening stock — chicken, veal, or fish — with a roux, more delicate than the darker espagnole — that lightness pairs with Pinot Grigio.
Wine Pairing Explanation
Primary wine styles
Contrasting pairings
Wines to avoid
Common Culinary Uses
- brisket
- demi glace
At a Glance
Group
Mother Sauces
Classification
Sauces & Condiments
Usage intensity
primary
Scientific name
Multiple sources
Scientific Classification
- Display name
- Velouté
- Classification
- Sauces & Condiments
- Group
- Mother Sauces
- Scientific name
- Multiple sources
Taxonomy
- Usage intensity
- primary