{"id":34844,"date":"2020-08-05T04:52:35","date_gmt":"2020-08-05T04:52:35","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=34844"},"modified":"2023-05-03T06:14:30","modified_gmt":"2023-05-03T06:14:30","slug":"veloute-sauce","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/veloute-sauce\/","title":{"rendered":"Veloute sauce"},"content":{"rendered":"

\"\"<\/a>Thickened butter and flour with fish stock.<\/p>\n

\n

This is a type of basic sauce, also known as a mother sauce, that is created using a pale roux and a white stock. It is commonly referred to as a velout\u00e9 sauce, which translates to “velvet” in English, due to its smooth and silky texture. This sauce is distinguished from b\u00e9chamel in that it does not contain milk or cream. In English, it is sometimes referred to as “velvet” sauce due to its velvety texture.<\/p>\n

\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Thickened butter and flour with fish stock. This is a type of basic sauce, also known as a mother sauce, that is created using a pale roux and a white stock. It is commonly referred to as a velout\u00e9 sauce, which translates to “velvet” in English, due to its smooth and silky texture. This sauce […]<\/p>\n","protected":false},"author":2,"featured_media":34846,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-34844","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-v"],"yoast_head":"\nVeloute sauce - Definition of Veloute sauce<\/title>\n<meta name=\"description\" content=\"Thickened butter and flour with fish stock.This is a type of basic sauce, also known as a mother sauce, that is created using a pale roux and a white stock. It is commonly referred to as a velout\u00e9 sauce, which translates to "velvet" in English, due to its smooth and silky texture. This sauce is distinguished from b\u00e9chamel in that it does not contain milk or cream. In English, it is sometimes referred to as "velvet" sauce due to its velvety texture.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/veloute-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Veloute sauce - Definition of Veloute sauce\" \/>\n<meta property=\"og:description\" content=\"Thickened butter and flour with fish stock.This is a type of basic sauce, also known as a mother sauce, that is created using a pale roux and a white stock. It is commonly referred to as a velout\u00e9 sauce, which translates to "velvet" in English, due to its smooth and silky texture. This sauce is distinguished from b\u00e9chamel in that it does not contain milk or cream. 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