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dzܳé
[ vuh-loo-tey ]
noun
- a smooth white sauce made with meat, poultry, or fish stock.
dzܳé
/ əˈːٱɪ /
noun
- a rich white sauce or soup made from stock, egg yolks, and cream
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Word History and Origins
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Word History and Origins
Origin of dzܳé1
from French, literally: velvety, from Old French velous; see velour
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Example Sentences
Examples have not been reviewed.
Their Seattle concept is inspired by the drinking culture of their homeland; expect many shared plates, from a fried branzino with chili sambal, chimichurri, kimchi cucumber and an onsen egg fish sauce, to twists on classics, like the cabbage rolls with pork dzܳé and coriander oil.
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Equally revivifying is the cucumber dzܳé.
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Depending on the season, he’ll set scallop sashimi in a pool of chilled white asparagus dzܳé or build an isle of pine-nut-studded ahi tuna tartare in a sea of strawberry gazpacho.
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Same for the asparagus dzܳé.
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Others — including dzܳé and espagnole — are less well-known, but just as important.
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