The word itself is delicious -- veloute, veh-loo-TAY. If you were in Paris, you’d see them on the menus in bistro after brasserie after restaurant. Velvety, creamy soups, sometimes classic, sometimes ...

The word itself is delicious -- veloute, veh-loo-TAY. If you were in Paris, you’d see them on the menus in bistro after brasserie after restaurant. Velvety, creamy soups, sometimes classic, sometimes ...

Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, ...

This recipe is courtesy of the food and beverage director of the Napa Valley Wine Train, Michael Kowalski. Gatherings: Food on the wine train wowed the passengers Recipe tested by Alysha Witwicki ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Instructions: Heat butter in a large pot over medium heat. Add the peas, potatoes, onion and sliced garlic and cook for 4 minutes. Add the stock, season with salt and pepper and bring to a boil, then ...

This recipe uses a classic French chicken velouté scented deliciously with winter black truffles. You may substitute or add to the vegetables we’ve used below according to your taste, however, please ...

Savvy chefs know the right sauce can turn a so-so dish into a memorable culinary adventure. With a little practice, sauces are quick and relatively uncomplicated to prepare. Fish Veloute, made with ...

Chef Spencer Minch of Emeril's Delmonico makes a meal of Pan-fried redfish with fingerling potato Lyonnaise, tomato stewed green beans and roasted pepper-shrimp veloute. The recipe looks long, but the ...