Glossary of Food Words

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V

Valrhona chocolate

Typical cocoa bean from France since 1922,one of the finest chocolate in the world

Veloute

An extremely smooth creamy sauce of various stock bases thickened with a roux. This is used as a base for other more complex sauces, though it may be used alone. In modern terms it usually applies to reduced flavour stock with added cream/milk and maybe a little butter.

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Vladislav Jankovych » Pearl Restaurant London » Informations » Food Culinary Glossary » Letter V