velouté

Velouté is a light stock-based sauce and one of the five mother sauces of classical French cuisine. The name derives from velouté, meaning velvety in French.

It is made by thickening a white stock with a blond roux. The roux is cooked briefly to a pale blond color, then hot stock is whisked in until smooth. The mixture is simmered briefly and strained to a pale, velvety sauce with a nappe that coats the back of a spoon. Seasoning is added as needed.

The primary stocks used are poultry (volaille), typically chicken or sometimes veal, and fish (poisson). Vegetable stock variants exist but are less common. The sauce should remain light in flavor, serving as a neutral base for additional flavorings.

Velouté serves as a base for many derivatives and applications. It is commonly paired with poultry, fish, or vegetables and can be enriched or flavored in various ways. Derivatives include velouté suprême, which is velouté enriched with cream, and other sauces flavored with mushrooms, wine, herbs, or reductions.

Storage and handling are straightforward: the sauce is prepared and strained, then kept warm or finished with desired flavorings just before serving. As a foundational element of French cuisine, velouté provides a versatile canvas for a range of dishes.