veloutée

Veloutée is one of the five French mother sauces, as established by Auguste Escoffier. It is a white sauce made from a roux and a light stock. The roux, a mixture of equal parts fat and flour, is cooked together. Then, a light stock, such as chicken, veal, or fish stock, is gradually whisked into the roux. The mixture is then simmered until it thickens to the desired consistency.

The primary characteristic of veloutée is its smooth, velvety texture, which is where its name originates. The type of stock used determines the specific name of the velouté. For example, a velouté made with chicken stock is called "velouté de volaille," and one made with fish stock is "velouté de poisson." These veloutés serve as a base for numerous other sauces, often referred to as secondary sauces or "daughter sauces."

Common additions to velouté to create derivative sauces include cream, egg yolks, or butter. For instance, the addition of cream to a chicken velouté can create a sauce Allemande. A fish velouté is the foundation for sauces like sauce Bercy or sauce Cardinal. Due to its relatively mild flavor, veloutée is versatile and can be adapted to complement a wide range of dishes, particularly poultry, fish, and vegetables.