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- Velouté_sauce abstract "A velouté sauce (French pronunciation: [vəluˈte]), along with tomato, Hollandaise, Béchamel and espagnole, is one of the sauces of French cuisine that were designated the five "mother sauces" by Auguste Escoffier in the 19th century, which was a simplification of the "Sauce Carême" list of Marie-Antoine Carême. The term velouté is from the French adjectival form of velour, meaning velvet.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 butter and flour to form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. The sauce produced is commonly referred to by the type of stock used e.g. chicken velouté.".
- Velouté_sauce country France.
- Velouté_sauce ingredient Roux.
- Velouté_sauce ingredient Stock_(food).
- Velouté_sauce ingredientName "Stock,roux".
- Velouté_sauce thumbnail Velouté_de_mousseron.jpg?width=300.
- Velouté_sauce type Sauce.
- Velouté_sauce wikiPageID "1223159".
- Velouté_sauce wikiPageLength "4262".
- Velouté_sauce wikiPageOutDegree "37".
- Velouté_sauce wikiPageRevisionID "669629154".
- Velouté_sauce wikiPageWikiLink Albufera_Sauce.
- Velouté_sauce wikiPageWikiLink Allemande_sauce.
- Velouté_sauce wikiPageWikiLink Auguste_Escoffier.
- Velouté_sauce wikiPageWikiLink Béchamel.
- Velouté_sauce wikiPageWikiLink Béchamel_sauce.
- Velouté_sauce wikiPageWikiLink Category:French_sauces.
- Velouté_sauce wikiPageWikiLink Category:Mother_sauces.
- Velouté_sauce wikiPageWikiLink Category:White_sauces.
- Velouté_sauce wikiPageWikiLink Chervil.
- Velouté_sauce wikiPageWikiLink Espagnole_sauce.
- Velouté_sauce wikiPageWikiLink Fish_fumet.
- Velouté_sauce wikiPageWikiLink Fish_stock_(food).
- Velouté_sauce wikiPageWikiLink France.
- Velouté_sauce wikiPageWikiLink French_cuisine.
- Velouté_sauce wikiPageWikiLink Hollandaise.
- Velouté_sauce wikiPageWikiLink Hollandaise_sauce.
- Velouté_sauce wikiPageWikiLink List_of_sauces.
- Velouté_sauce wikiPageWikiLink Marie-Antoine_Carême.
- Velouté_sauce wikiPageWikiLink Meat_glaze.
- Velouté_sauce wikiPageWikiLink Mushroom.
- Velouté_sauce wikiPageWikiLink Normande_sauce.
- Velouté_sauce wikiPageWikiLink Paprika.
- Velouté_sauce wikiPageWikiLink Roux.
- Velouté_sauce wikiPageWikiLink Sauce.
- Velouté_sauce wikiPageWikiLink Sauce_Vin_Blanc.
- Velouté_sauce wikiPageWikiLink Sauce_ravigote.
- Velouté_sauce wikiPageWikiLink Shallot.
- Velouté_sauce wikiPageWikiLink Shallots.
- Velouté_sauce wikiPageWikiLink Stock_(food).
- Velouté_sauce wikiPageWikiLink Suprême_sauce.
- Velouté_sauce wikiPageWikiLink Tarragon.
- Velouté_sauce wikiPageWikiLink Tomato_sauce.
- Velouté_sauce wikiPageWikiLink Velvet.
- Velouté_sauce wikiPageWikiLink Venetian_sauce.
- Velouté_sauce wikiPageWikiLink White_wine.
- Velouté_sauce wikiPageWikiLink Wine_sauce.
- Velouté_sauce wikiPageWikiLink File:Velouté_de_mousseron.jpg.
- Velouté_sauce wikiPageWikiLinkText "''velouté'' sauce".
- Velouté_sauce wikiPageWikiLinkText "Sauce Velouté".
- Velouté_sauce wikiPageWikiLinkText "Velouté sauce".
- Velouté_sauce wikiPageWikiLinkText "Velouté".
- Velouté_sauce wikiPageWikiLinkText "veal velouté".
- Velouté_sauce wikiPageWikiLinkText "veloute".
- Velouté_sauce wikiPageWikiLinkText "velouté sauce".
- Velouté_sauce wikiPageWikiLinkText "velouté".
- Velouté_sauce wikiPageWikiLinkText "veloutés".
- Velouté_sauce country France.
- Velouté_sauce hasPhotoCollection Velouté_sauce.
- Velouté_sauce mainIngredient Roux.
- Velouté_sauce mainIngredient Stock_(food).
- Velouté_sauce name "Velouté sauce".
- Velouté_sauce type Sauce.
- Velouté_sauce wikiPageUsesTemplate Template:IPA-fr.
- Velouté_sauce wikiPageUsesTemplate Template:Infobox_prepared_food.
- Velouté_sauce wikiPageUsesTemplate Template:Portal.
- Velouté_sauce wikiPageUsesTemplate Template:Refimprove.
- Velouté_sauce wikiPageUsesTemplate Template:White_sauces.
- Velouté_sauce subject Category:French_sauces.
- Velouté_sauce subject Category:Mother_sauces.
- Velouté_sauce subject Category:White_sauces.
- Velouté_sauce type Food.
- Velouté_sauce type FunctionalSubstance.
- Velouté_sauce type Thing.
- Velouté_sauce type Q2095.
- Velouté_sauce comment "A velouté sauce (French pronunciation: [vəluˈte]), along with tomato, Hollandaise, Béchamel and espagnole, is one of the sauces of French cuisine that were designated the five "mother sauces" by Auguste Escoffier in the 19th century, which was a simplification of the "Sauce Carême" list of Marie-Antoine Carême.".
- Velouté_sauce label "Velouté sauce".
- Velouté_sauce sameAs صلصة_الكريمة_البيضاء.
- Velouté_sauce sameAs Salsa_velouté.
- Velouté_sauce sameAs Velouté.
- Velouté_sauce sameAs Sauce_velouté.
- Velouté_sauce sameAs Velouté.
- Velouté_sauce sameAs سس_ولوته.
- Velouté_sauce sameAs Velouté.
- Velouté_sauce sameAs Velouté.
- Velouté_sauce sameAs רוטב_ולוטה.
- Velouté_sauce sameAs Saus_Velouté.
- Velouté_sauce sameAs ヴルーテソース.
- Velouté_sauce sameAs 벨루테_소스.
- Velouté_sauce sameAs Sos_Velouté.
- Velouté_sauce sameAs Velouté.
- Velouté_sauce sameAs m.04jv11.
- Velouté_sauce sameAs Велюте.
- Velouté_sauce sameAs Velouté.
- Velouté_sauce sameAs Q58261.
- Velouté_sauce sameAs Q58261.
- Velouté_sauce wasDerivedFrom Velouté_sauce?oldid=669629154.
- Velouté_sauce depiction Velouté_de_mousseron.jpg.
- Velouté_sauce isPrimaryTopicOf Velouté_sauce.
- Velouté_sauce name "Velouté sauce".