a sauce of stock, flour and butter

A sauce of various stock bases thickened with a roux. This is used as a base for other more complex sauces, though it may be used alone.

The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary.

a classic French sauce, made by combining white stock with a white roux. It is the basis for countless other sauces. W, X, Y, Z

A creamy white, stock-based sauce.

A white stock thickened with a blond roux. Velouté is the basis of many classic sauces and soups. Veal - The meat of a calf up to one year old reared for slaughter when weaned. "Milk-fed" veal are unweaned calves. "Bob veal" is under a month old; "baby beef" is 6 - 12 months old. To keep their flesh from darkening, these animals are not fed grains or grasses.

classic sauce based on veal, chicken, or fish stock, thickened with a roux of butter and flour; also, variously seasoned classic soups thickened with cream and egg yolks.