Talk:Velouté sauce
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[Untitled] edit
"Thus the ingredients of a velouté are butter and flour to form the roux," While this is true in the original meaning, now days roux based sauces are non existent. The use of flour to thicken sauce has been substituted for reduction of stock, butter addition and a generally reduced sauce.
(Anon.)
- That comment is rather bizarre. Roux based sauces are made every day of the week all over the world. to say they are "non existent" would be like saying "nobody drinks coca cola anymore" or "ketchup is nonexistent". It just doesn't make any sense.83.196.224.153 (talk) 16:00, 20 January 2010 (UTC)
- Not a velouté, then. --Wetman 12:45, 7 September 2006 (UTC)
- Not true many sauces are still thickened with flour Trewornan 21:54, 2 January 2007 (UTC)
Contradiction with Suprême sauce edit
The first line of Suprême sauce states that it is derived from Béchamel sauce, whereas this article claims that it is derived from velouté. Since I am unfamiliar with the world of French gastronomy, I request that someone else correct this problem. Lockesdonkey 18:30, 26 November 2006 (UTC)
- Supreme sauce is properly made from veloute but you can also make it by adding stock to Bechamel, in effect both are true. Trewornan 02:08, 21 January 2007 (UTC)
Velouté is a mother sauce and Sauce Suprême is a daughter sauce. 71.103.86.191 12:16, 18 December 2006 (UTC)
How about changing to just "velouté" edit
Since the definition of velouté is "a smooth white sauce made with meat, poultry, or fish stock", isn't "velouté sauce" redundant? Like saying beef meet, corn vegetable, or hazelnut nut? What about changing the name of the article to "velouté"? DBlomgren (talk) 03:00, 30 January 2020 (UTC)