Veloute

A velouté sauce, like Béchamel sauce (or white sauce), is one of the classic mother sauces of French cuisine.In preparing a velouté sauce, a light stock (one in which the bones used have not been roasted), such as chicken, veal or fish stock, is thickened with a blond roux.Thus the ingredients of a velouté are butter and flour to form the roux, a light chicken, veal, or fish stock, salt and pepper for seasoning. Commonly the sauce produced will be referred to by the type of stock used e.g. chicken velouté.
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Noun
1. white sauce made with stock instead of milk
(hypernym) sauce

adj. velvet, mellow, downy

n. mellowness, veloute

v. soften, make soft; mellow, make gentle; give a velvety appearance

(French) A sauce made with veal stock, cream, and tightened with a white roux.

Eng: veloute
Urdu: بِچھڑے کے گوشت کی بنی ہوئی چِکنی سفید چٹنی ۔