Type | Sauce |
---|---|
Place of origin | France |
Main ingredients | Stock, roux |
A velouté sauce (French pronunciation: [vəluˈte]) is a savory sauce that is made from a roux and a light stock. It is one of the " mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for ' velvety'.
In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté). [1]
This section needs additional citations for
verification. (December 2020) |
Sauce velouté often is served on poultry or seafood dishes and is also used as the base for other sauces.
Sauces derived from a velouté sauce include:
Type | Sauce |
---|---|
Place of origin | France |
Main ingredients | Stock, roux |
A velouté sauce (French pronunciation: [vəluˈte]) is a savory sauce that is made from a roux and a light stock. It is one of the " mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for ' velvety'.
In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté). [1]
This section needs additional citations for
verification. (December 2020) |
Sauce velouté often is served on poultry or seafood dishes and is also used as the base for other sauces.
Sauces derived from a velouté sauce include: