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 ...
VELLUTATA - translate into English with the Italian-English Dictionary - Cambridge Dictionary. ... vellutata. noun. [ feminine ] /velːu'tata/. ○ culinary ( ...
VEGETABLE VELLUTATA. OPENKITCHENMIAMI.COM. INSTRUCTIONS. In a medium stock pot begin roasting the onions in olive oil over low heat, add the remaining ...