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	velouté sauce vegetable shortening vegetable spaghetti vegetarian velouté sauce Véronique Vichy carrots Vichy water Definition: [veh-loo-TAY] One of the five "mother sauces," velouté is a stock-based white sauce. It can be made from chicken or veal stock or fish fumet thickened with white roux. Enrichments such as egg yolks or cream are sometimes also added. Velouté sauce is the base for a number of other sauces. See also sauce. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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