Veloute Sauce Vocab Words

Question 1

Veloute Sauce

Answer 1

Velouté (pronounced “vuh-loo-TAY”) is one of the five mother sauces of classical French cuisine made with a light stock and a light roux.

Question 2

Blonde or Light Roux

Answer 2

Blond roux is a roux that has passed the “white roux” stage, meaning the flour is cooked, and that is then allowed to turn a light brown as the flour and butter in it cook a bit more

Question 3

Enhance

Answer 3

intensify, increase, or further improve the quality, value, or extent of.

Question 4

Allemande Sauce

Answer 4

Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice

Question 5

Supreme Sauce

Answer 5

The suprême sauce is a finished sauce made by enriching a chicken velouté sauce with heavy cream