what is a veloute

A velouté is a type of savory sauce that is one of the "mother sauces" of French cuisine, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. It is made from a roux and a light stock, such as veal, chicken, or fish stock, and is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté). Velouté is French for velvety. The sauce is often served on poultry or seafood dishes and is also used as the base for other sauces. Some sauces derived from a velouté sauce include Normande sauce, Poulette, Sauce à la polonaise, and Sauce ravigote. To make a basic velouté sauce, you will need a few simple ingredients and follow three easy steps: melt butter over medium-low heat, add flour to make a roux, and add a light stock to the roux. The sauce can be used in many dishes, from soups to sauces, and goes particularly well with poultry and seafood dishes.