velouté
Stock-thickened mother sauce
Velouté is one of the five French mother sauces, made by thickening a light stock—chicken, fish, or veal—with a blond roux.
The name comes from the French word for velvety, describing the sauce's smooth texture.
It serves as a base for derivative sauces like suprême and allemande: The chef prepared a classic velouté for the poached fish.
roux
Cooked fat-flour paste
cream · sauce · béchamel · espagnole · mother sauce · classical · French · blonde · chicken · fish
veloutéespagnole
Stock-thickened classic sauce
demi-glace · brown sauce · gravy · jus · red wine reduction
veloutéchunky salsa
Coarse tomato-based dip
curdled sauce · relish · chutney · ragù · compound butter
veloutémole
Subterranean insectivore
curry sauce · sambal · chimichurri · teriyaki · tahini sauce