1.white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat.
用洋葱和香草调味的葡萄酒和紫罗兰做成的白色的沙司；吃鱼或吃肉时用。
2.Bechamel is moistened with milk; veloute, with white stock made from poultry, veal, or fish.
Béchamel用牛奶来调制，而velouté则是用禽类，小牛肉或鱼肉烧成的白色高汤来调制的。
3.OR ROAST SEABASS asparagus tempura, white asparagus and vanilla veloute
烤海鲈鱼配天妇罗芦笋，白芦笋香草汁