Velouté sauce Velouté sauce A velouté sauce () is a savoury sauce, made from a roux and a light stock. It is one of the five "mother sauces" of French cuisine listed by Auguste Escoffier in the 19th century, along with espagnole, tomato, béchamel and hollandaise. The term "velouté" is the French word for velvety. In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts (by mass) of butter and flour to
Classical language our argument is sure to be studded with words that have come to us from Rome and Athens, we get some indication of what early Chinese culture and Buddhism, and classical Mediterranean civilization have meant in the world's history. There are just five languages that have had an overwhelming significance as carriers of culture. They are classical Chinese, Sanskrit, Arabic, Greek, and Latin. In comparison with these, even such culturally important languages as Hebrew and French sink into a secondary position. In this sense, a classical language is a language that has a broad influence over an extended period of