Definition of velouté in English:

velouté

noun vəˈluːteɪvəˌlo͞oˈtā

mass noun

A white sauce made from a roux of butter and flour with chicken, veal, or pork stock.
（一种用黄油和面粉调成的）鲜肉汁沙司
the snails were served with a velouté of chicken
Example sentencesExamples
- The broth was rich and tasty, a creamy, pink-tinted velouté of shrimp.
- Local produce is of a very high standard, and the braised fillet of turbot and scallop with spinach, asparagus and vermouth velouté highlighted just how good the fish is.
- We started with an appetiser of celeriac velouté and ham hock tortellini, which was followed by seared scallops ceviche and cucumber jelly, then pot-roasted lobster with foie gras.
- The golden butternut squash velouté with escargot needed to be thicker to live up to its name, and more complex to live up to its price tag.
- My first appetizer was a delicious velouté, infused with roasted garlic and folded with bits of cod and salty pancetta.
- A seared fennel-scented halibut with saffron mash, roast plum tomato and red pepper velouté was beautifully presented, with the fish as firm and fleshy as desired.

Origin

French, literally 'velvety'.

Definition of velouté in US English:

velouté

nounvəˌlo͞oˈtā

A rich white sauce made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks.
the snails were served with a velouté of chicken
Example sentencesExamples
- My first appetizer was a delicious velouté, infused with roasted garlic and folded with bits of cod and salty pancetta.
- The broth was rich and tasty, a creamy, pink-tinted velouté of shrimp.
- Local produce is of a very high standard, and the braised fillet of turbot and scallop with spinach, asparagus and vermouth velouté highlighted just how good the fish is.
- A seared fennel-scented halibut with saffron mash, roast plum tomato and red pepper velouté was beautifully presented, with the fish as firm and fleshy as desired.
- The golden butternut squash velouté with escargot needed to be thicker to live up to its name, and more complex to live up to its price tag.
- We started with an appetiser of celeriac velouté and ham hock tortellini, which was followed by seared scallops ceviche and cucumber jelly, then pot-roasted lobster with foie gras.

Origin

French, literally ‘velvety’.

单词	velouté
释义	Definition of velouté in English: velouté noun vəˈluːteɪvəˌlo͞oˈtā mass noun A white sauce made from a roux of butter and flour with chicken, veal, or pork stock. （一种用黄油和面粉调成的）鲜肉汁沙司 the snails were served with a velouté of chicken Example sentencesExamples The broth was rich and tasty, a creamy, pink-tinted velouté of shrimp. Local produce is of a very high standard, and the braised fillet of turbot and scallop with spinach, asparagus and vermouth velouté highlighted just how good the fish is. We started with an appetiser of celeriac velouté and ham hock tortellini, which was followed by seared scallops ceviche and cucumber jelly, then pot-roasted lobster with foie gras. The golden butternut squash velouté with escargot needed to be thicker to live up to its name, and more complex to live up to its price tag. My first appetizer was a delicious velouté, infused with roasted garlic and folded with bits of cod and salty pancetta. A seared fennel-scented halibut with saffron mash, roast plum tomato and red pepper velouté was beautifully presented, with the fish as firm and fleshy as desired. Origin French, literally 'velvety'. Definition of velouté in US English: velouté nounvəˌlo͞oˈtā A rich white sauce made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks. the snails were served with a velouté of chicken Example sentencesExamples My first appetizer was a delicious velouté, infused with roasted garlic and folded with bits of cod and salty pancetta. The broth was rich and tasty, a creamy, pink-tinted velouté of shrimp. Local produce is of a very high standard, and the braised fillet of turbot and scallop with spinach, asparagus and vermouth velouté highlighted just how good the fish is. A seared fennel-scented halibut with saffron mash, roast plum tomato and red pepper velouté was beautifully presented, with the fish as firm and fleshy as desired. The golden butternut squash velouté with escargot needed to be thicker to live up to its name, and more complex to live up to its price tag. We started with an appetiser of celeriac velouté and ham hock tortellini, which was followed by seared scallops ceviche and cucumber jelly, then pot-roasted lobster with foie gras. Origin French, literally ‘velvety’.
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