Definition of velouté in US English:

velouté

noun

  • A rich white sauce made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks.

    • ‘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.’
    • ‘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.’

Origin

French, literally ‘velvety’.

Pronunciation

velouté

/vəˌlo͞oˈtā/