Veloute Bistro & Catering

Description

Derived from the French term “Velouté” our name refers to one of the sauces of French cuisine that was designated the four “mother sauces” by Antonin Carême in the 19th century. Based on a white stock, thickened with a blonde roux, it is known as “The basic of mother sauces with endless possibilities.” In the early 20th century, the chef Auguste Escoffier updated this classification to five mother sauces.