Definitions for "Velouté"
Keywords:  roux, veal, sauce, yolk, butter
A white sauce or stock made by boiling down ham, veal, beef, fowl, bouillon, etc., then adding soup stock, seasoning, vegetables, and thickening, and again boiling and straining.
white sauce made with stock instead of milk
a basic white sauce made from veal, chicken, or fish stock and a flour-and-butter roux