velouté

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See also: veloute

English[edit]

Etymology[edit]

From French velouté ("velvety", "smooth").

Noun[edit]

velouté (plural veloutés)

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  1. (cooking) A mother sauce in French cuisine, consisting of a light stock thickened with a blond roux.

French[edit]

Etymology[edit]

From Old French velut, from Late Latin villūtus, ultimately from Latin villus (hair, tuft of hair). Cognate with English velvet.

Pronunciation[edit]

Adjective[edit]

velouté m (feminine singular veloutée, masculine plural veloutés, feminine plural veloutées)

  1. velvety
  2. smooth

Noun[edit]

velouté m (plural veloutés)

  1. smoothness, softness

External links[edit]