A type of soup in which a blond roux of butter and flour is combined with a light stock and seasoning, simmered and skimmed, then forced through a sieve or liquidized, and usually used as a base for other sauces.
[10]Links
[1] https://www.gourmed.net
[2] https://www.gourmed.net/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/veloute_0.jpg?itok=LLOmNGlB&description=Veloute
[5] https://www.gourmed.net/user
[6] https://www.gourmed.net/
[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/koympempa
[9] https://www.gourmed.net/syntages/grigores/mosharisia-mprizola-me-philadelphia-me-blue-cheese
[10] https://www.gourmed.net/syntages/tomatosalata-me-ahinoys
[11] https://www.gourmed.net/syntages/mpiskota/mpiskota-karydas
[12] https://www.gourmed.net/syntages/me-paidia/tyropitakia
