How Do You Spell VELOUTE?

Pronunciation: [vˈɛla͡ʊt] (IPA)

The word "veloute" is pronounced "vuh-loo-TAY." The IPA phonetic transcription for this word is /vəˈluːteɪ/. This term refers to a type of sauce that is typically made from chicken or veal stock, butter, and flour. This luxurious sauce is often used in French cuisine to enhance the flavors of dishes like seafood, poultry, and vegetables. The spelling of "veloute" may appear tricky, but with the help of phonetic transcription, it's easy to master the correct pronunciation.

VELOUTE Meaning and Definition

  1. Velouté is a classic French culinary term that has two primary meanings. The first meaning refers to a basic white sauce used in French cuisine. It is typically made by combining a white roux (a mixture of equal parts fat and flour cooked and thickened) with a light stock, such as chicken or fish. The sauce is then simmered until it reaches a smooth and creamy consistency. Velouté sauce forms the base for many other sauces and is commonly used in dishes like soups, stews, and casseroles.

    The second meaning of velouté refers to a type of soup made with this velouté sauce. Velouté soups are typically rich, silky, and velvety in texture due to the inclusion of the velouté sauce. They often feature ingredients like vegetables, poultry, or seafood, which are cooked in the sauce to create a flavorful and satisfying soup. Velouté soups can be served as a starter or even as a main course, depending on their preparation and accompanying ingredients.

    Overall, velouté is both a basic sauce and a type of soup in French cuisine, both of which are known for their creamy, luxurious textures. Its versatility and wide range of applications have made it an essential element in many French dishes, showcasing the skill and finesse of the culinary arts.

Common Misspellings for VELOUTE

  • celoute
  • beloute
  • geloute
  • feloute
  • vwloute
  • vsloute
  • vdloute
  • vrloute
  • v4loute
  • v3loute
  • vekoute
  • vepoute
  • veooute
  • veliute
  • velkute
  • vellute
  • velpute
  • vel0ute
  • vel9ute
  • velurre
  • Vellurre

Etymology of VELOUTE

The word "veloute" comes from the French language. It is derived from the French verb "velouter", which means "to make smooth like velvet". The word itself refers to a type of sauce, often used in French cuisine, that is made by combining a blonde roux (a mixture of flour and fat) with a rich stock, usually chicken or fish, and then simmering it until it becomes thick and velvety in texture. The term "veloute" is used to describe both the sauce itself and dishes that are prepared with it.

Similar spelling words for VELOUTE

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