A velouté sauce, meaning velvety in French, is one of Escoffier’s five mother sauces of French cuisine.  This savory sauce is prepared with equal parts by weight of light stock (light stocks are those that have not been previously roasted), typically chicken or fish stock, thickened with an equal part of a blond roux, with salt and pepper as desired.  Refer to your sauce produced by referencing the type of stock used.  For example, if you use chicken stock you have chicken velouté.  If you want to get fancy:

    • Allemande, with veal stock
    • Supreme, with chicken stock
    • Normandy, with fish stock

    Velouté sauce is found primarily on seafood and poultry dishes and is the base for many other sauces.


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