Veloutépohjaisia

Veloutépohjaisia refers to a category of sauces in classical French cuisine that are based on velouté. A velouté sauce is one of the five mother sauces of French gastronomy, created by thickening a white stock (such as chicken, veal, or fish stock) with a roux. The roux is a mixture of equal parts fat and flour cooked together.

To make a velouté, a blond roux is typically used, meaning the flour and fat are cooked until lightly golden but not browned. This blond roux is then whisked into simmering stock and cooked until thickened to a smooth, velvety consistency. Seasoning is usually added at the end.

From this basic velouté, various secondary sauces, known as "small sauces" or "derivative sauces," can be created by adding different flavorings. For example, a sauce suprême is made by adding cream and sometimes mushrooms to a chicken velouté. A sauce albufera is a chicken velouté enriched with butter and reduced veal stock. A sauce vin blanc is a fish velouté finished with white wine and sometimes a liaison of egg yolks and cream.

The term "veloutépohjaisia" therefore encompasses any sauce that originates from or is derived from a fundamental velouté base. These sauces are characterized by their smooth texture and their versatility as a foundation for a wide array of culinary creations, particularly in classic and formal French cooking. They are valued for their ability to coat food appealingly and provide a rich yet not overpowering flavor.