Ve*lou`té", n., or Sauce velouté. [F. velouté, lit., velvety.] (Cookery)
Definition: A white sauce or stock made by boiling down ham, veal, beef, fowl, bouillon, etc., then adding soup stock, seasoning, vegetables, and thickening, and again boiling and straining.
Source: Webster’s Unabridged Dictionary 1913 Edition
31 March 2025
(adjective) done or made using whatever is available; “crossed the river on improvised bridges”; “the survivors used jury-rigged fishing gear”; “the rock served as a makeshift hammer”
Espresso is both a coffee beverage and a brewing method that originated in Italy. When making an espresso, a small amount of nearly boiling water under pressure forces through finely-ground coffee beans. It has more caffeine per unit volume than most coffee beverages. Its smaller serving size will take three shots to equal a mug of standard brewed coffee.
