| 词条 | Velouté sauce |
| 释义 |
| name = Velouté sauce | image = Velouté de mousseron.jpg | image_size = 250px | caption = | alternate_name = | country = France | region = | creator = | course = | type = Sauce | served = | main_ingredient = Stock, roux | variations = | calories = | other = }} A velouté sauce ({{IPA-fr|vəluˈte}}) is a savoury sauce, made from a roux and a light stock. It is one of the five "mother sauces" of French cuisine listed by Auguste Escoffier in the 19th century, along with espagnole, tomato, béchamel and hollandaise. The term velouté is the French word for velvety. In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts (by mass) of butter and flour to form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté).[1] Derived saucesSauce velouté is often served on poultry or seafood dishes, and is used as the base for other sauces. Sauces derived from a velouté sauce include:
See also{{portal|Food}}
References1. ^{{cite book |title=The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes |last=Escoffier |first=Auguste |author2=Adams, Charlotte |year=2000 |publisher=Crown Publishers, Inc |location=New York |isbn=978-0-517-50662-2 |pages=19–21 |edition=55 }} {{White sauces}}{{DEFAULTSORT:Veloute sauce}}2. ^{{cite book | url=https://books.google.com/books?id=fnveo8cyxKkC&pg=PA373 | title=International Dictionary of Food and Cooking | publisher=Taylor & Francis | author=Sinclair, Charles Gordon | year=1998 | pages=373 | isbn=1579580572}} 3. ^{{cite book | url=https://books.google.com/books?id=ZAOcOO_wru0C&pg=PA40 | title=French Cooking in Ten Minutes | publisher=Macmillan | author=Pomiane, Edouard de | year=1994 | pages=40–41 | isbn=086547480X}} 4. ^{{cite web|title=Cook's Info Encylopedia|url=http://www.cooksinfo.com/a-la-polonaise|website=Cook's Info|publisher=CooksInfo.com|accessdate=16 March 2018}} 5. ^{{cite book|author=The Culinary Institute of America|author-link=The Culinary Institute of America|title=The Professional Chef|edition=9th|location=Hoboken, New Jersey|publisher=John Wiley & Sons|date=2011|isbn=978-0-470-42135-2|oclc=707248142|page=278}} 6. ^{{cite book | url=https://books.google.com/books?id=l-GRo_heVxQC&pg=PA218 | title=Northwoods Fish Cookery | publisher=U of Minnesota Press | author=Berg, Ron | pages=218–219 | isbn=1452904782}} 3 : French sauces|White sauces|Mother sauces |
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