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This sauce, used to prepare numerous white sauces, has a name that translates from French as "velvety, soft, and smooth to the palette". A truly excellent veloute should meet several criteria. The flavor of a veloute should reflect the stock used in its preparation: white veal, which will be nearly neutral in flavor: chicken: or fish. It is thickened with an appropriate amount of roux.
Units: US | Metric
Serving Size: 1 (11435 g)
Servings Per Recipe: 1
The following items or measurements are not included: