What is a veloute sauce?

A velouté sauce is indeed classified as a French mother sauce, which is a fundamental base from which many other sauces can be derived. It is made by thickening a light stock (such as chicken, fish, or vegetable stock) with a roux, which consists of equal parts flour and fat (usually butter). The resulting sauce is smooth, creamy, and serves as a base for sauces like allemande, suprême, or normande, expanding its versatility in French cuisine.

The significance of recognizing velouté as a mother sauce lies in its foundational role in culinary techniques and sauce-making. Through understanding the components and preparation of velouté, chefs can create a variety of complex and rich sauces that enhance the flavors of numerous dishes. This understanding is integral to mastering French cooking techniques and further exploring classic sauces and their derivatives.