Veloutee, is a name that has become synonymous with soup. It can be either a sauce or a specific type of soup. It is an overworked term on restaurant menus, an inappropriate use of a noun. Veloutee is a stock, which has been thickened with a blonde roux. Normally with veloutee, where bones are used they are not roasted. Some forms of gravy could be identified as veloutee.
What is… Veloutee?