Vanilla Sugar: Granulated sugar favoured with vanilla by enclosing it with a vanilla pod in an airtight jar.
Veloute: (French) 1. Basic white sauce made with chicken, veal or fish stock. 2. Soup of a creamy consistency.
Vermicelli: (Italian) Very fine strands of pasta.
Vichyssoise: (French) Cold potato and leek soup thickened with cream and garnished with chives. The term is now applied to many other tuber-based soups.
Vinaigrette: (French) Mixture of oil, vinegar, salt and pepper. Typically flavored with herbs.
Vinegar: A clear liquid, consisting of chiefly acetic acid, obtained by the fermentation of wine, cider or malt beer.
Vol-au-vent: (French) Light, flaky case of puff pastry.