A velouté sauce is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and... Wikipedia
Mar 9, 2012 · Meaning “velvety” in Italian, vellutata's were one of the principle dishes I learned on my first stay in Tuscany back in 1996. I was living on ...