Choose the first letter of the word from the list above to go to the appropriate page of the glossary.
Velouté
a classic French sauce, made by combining white stock with a white roux. It is the basis for countless other sauces. Velouté is also sometimes used in French cuisine to describe a cream or puréed soup.
Vinaigrette
a cold sauce or dressing made from oil and vinegar and flavourings (e.g., salt, pepper, mustard, herbs, shallots, etc.) The classic proportion is three parts oil to one part vinegar.
Vino cotto
Also called "saba" – is made by slowly cooking the must of red grapes.
|
|
|
|
|
|
