Veloute

Velouté (French velouté — “velvety”) is one of the five classic “mother sauces” of French cuisine, a delicate light sauce with a silky, velvety texture from which it takes its name. It is a close “relative” of bechamel, but instead of milk a pale stock serves as its base.

Velouté is made by combining a pale roux (melted butter and flour that are not browned) with a light, clear stock — chicken, veal, or fish. The mixture is slowly cooked, stirring, until it thickens to a smooth, coating consistency that gently veils a spoon. Unlike rich dark sauces, velouté has a delicate, clean flavour of the stock itself. It is rarely served on its own — it is rather a versatile base from which dozens of derivative sauces are created: with cream and yolks added, one obtains suprême or allemande, and with mushrooms, wine, or herbs, other variations. Velouté serves as a base for cream soups, and for sauces for poultry, fish, and vegetables. The ability to make a smooth, velvety velouté is a fundamental skill of the classic French school of sauces.