3 syllables: Ve, lou, te. Stress on te.
vuh-loo-TAY
/və.luːˈteɪ/
Veloute is pronounced vuh-loo-TAY (/və.luːˈteɪ/). It has three syllables (Ve-lou-te), with the stress on "te". As a noun, velouté is a smooth, pale-sand-colored sauce or stock base in classic French cuisine, typically made from light stock thickened with a roux. It is a key mother sauce, creating a velvety texture with a gentle, rich mouthfeel. In broader culinary use, velouté also refers to a lightened, refined sauce prepared to accompany meat, poultry, or fish dishes.
nounVelouté is a smooth, pale-sand-colored sauce or stock base in classic French cuisine, typically made from light stock thickened with a roux. It is a key mother sauce, creating a velvety texture with a gentle, rich mouthfeel. In broader culinary use, velouté also refers to a lightened, refined sauce prepared to accompany meat, poultry, or fish dishes.
"The chef whisked a velouté until it gleamed, then whisked in a touch of cream."
"A velouté of chicken provided a delicate base for the sautéed scallops."
"The restaurant’s vélouté was ambiently seasoned with white wine and herbs."
Velouté is pronounced veh-LOO-tey in English-adapted speech, with the acute accent on the second syllable. In IPA for US/UK/AU, it’s /vəˈluːteɪ/. Emphasize the second syllable, and keep the final -é as a long -eɪ sound. Start with a soft v, then the rounded l followed by a long oo as in pool, then a final gentle -tay sound. If you’re speaking French, it’s [ve.lu.te].
Most speakers say Velouté as vee-LOOT or ve-LOO-TEH, misplacing stress or misrepresenting the final syllable. The correct English approach stresses the second syllable: veh-LOO-tey, with a long oo in the second syllable and a clear final -teɪ. Don’t nasalize the vowel, avoid turning it into vel-OO-tay-cha or vel-LOO-tee; keep the final syllable as a steady -teɪ rather than -tee or -tay-eth.
In US/UK/AU, you’ll hear /vəˈluːteɪ/ with the second syllable stressed. The vowel in the first syllable is schwa in many dialects. In French, it’s /ve.lu.te/ with even syllables and a clear French ’é’ as /e/. US and UK accents generally preserve the final -teɪ; AU tends toward a slightly tighter vowel in the first syllable and a crisp final -eɪ. Rhoticity matters little here; velouté remains non-rhotic in most forms of US speech.
The challenge lies in balancing the two smooth, rounded vowels in quick succession and landing the final -é as a stable -eɪ sound. The middle /luː/ cluster requires a rounded lip shape with a prolonged vowel, while the ending -teɪ needs a non-stopping, crisp release. Learners also contend with the silent or lightly pronounced final e in some contexts and the distinction between French /e/ and English -ay. Mastery comes from combining a steady schwa onset with a controlled long vowel in the middle and a steady final glide.
Velouté includes a French acute accent on the final e, signaling a stressed ending with an -é sound. In everyday English usage, many say veloutay or veloo-TE, but the true, precise form features the -eɪ ending. The letter e accents the tone of the final syllable, guiding your mouth to an open-mid front vowel followed by a mid-to-high closing glide. Focus on the second syllable’s long -u sound and keep the final release clean and musical.
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- US: rhoticity governs the initial /və/; keep a schwa in the first syllable and a clear /luː/ with rounded lips. - UK: slightly crisper vowels, more precise final -eɪ; maintain non-rhoticity before the rhotic if present in the broader accent system. - AU: often more clipped vowels; maintain the same two-stressed pattern but with a slightly higher, tenser mouth posture. IPA references: US/UK/AU /vəˈluːteɪ/.
Velouté originates from the French verb veloutier (to veil, to cloak) via velouté meaning ‘covered with a veil’ and by extension a sauce that veils or coats the food. The term comes from velours (velour, ‘velvet’) and the French culinary tradition of naming mother sauces after textures and appearances. The word entered English through mid-19th-century cookery writing as haute cuisine and formal French gastronomy became more influential in English-speaking kitchens. In culinary lexicography, velouté is categorized as a white or light stock–based sauce thickened with a roux (equal parts fat and flour cooked briefly). Its earliest documented usage aligns with classic French cookbook traditions, where mother sauces such as velouté, béchamel, and espagnole defined technique. Over time, “velouté” broadened to describe variations incorporating cream, wine, or aromatics, while maintaining its fundamental identity as a smooth, light, velvety sauce that coats food without overpowering it. The evolution reflects the French brigade system’s emphasis on clean mouthfeel and precise texture, with velouté remaining a staple in haute cuisine and professional culinary training, signifying technique as much as flavor.
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Words that rhyme with "Veloute"
-out sounds
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