Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Veloute along with all the Veloute containing recipes presented on this site, with 4 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Veloute recipes added to this site.

These recipes, all contain Veloute as a major wild food ingredient.

Velouté sauce is one of the classic 'mother sauces' of French cuisine. A velouté is made from a blend roux along with a a light chicken, veal, or fish stock, salt and pepper for seasoning. It is often served on poultry or seafood dishes, and is used as the base for other sauces. Sauces derived from a velouté sauce include Allemande sauce (by adding lemon juice, egg yolks, and cream), suprême sauce (by adding mushrooms and cream to a chicken velouté), and Bercy sauce (by adding shallots and white wine to a fish velouté).