a rich white sauce made from veal, chicken, or fish stock thickened with flour and butter
also velouté sauce
Origin of veloutéFr, velvety from Middle French from Old French velous: see velure
A white sauce made of chicken, veal, or fish stock thickened with a roux of flour and butter.
Origin of velouteFrench from Old French vellute velvety from velous velvet ; see velour .