Key facts
- Type
- Sauce
- Place of origin
- France
- Main ingredients
- Stock , roux
via Wikipedia infobox
Wikidata facts
- Subclass of
- white sauce
- Has part
- roux
- Named after
- velvet
- Country of origin
- France
- Material used
- broth
- Image
- Making White sauce 5.jpg
Show 3 more facts
- Commons category
- Velouté sauce
- native label
- Sauce Velouté
- cuisine
- French cuisine
Sources (2)
via Wikidata · CC0
~2 min read
Encyclopedic overview
A velouté sauce ( French pronunciation: [vəlute] ) 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. 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).
Excerpted from Wikipedia’s “velouté sauce” article, available under the CC BY-SA 4.0 licence.