|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. The term velouté is the French word 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).
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Sauce velouté often is served on poultry or seafood dishes and it is used as the base for other sauces.
Sauces derived from a velouté sauce include:
- Albufera sauce: with addition of meat glaze, or glace de viande
- Allemande sauce: by adding a few drops of lemon juice, egg yolks, and cream
- Aurore: tomato purée
- Bercy: shallots, white wine, lemon juice, and parsley added to a fish velouté
- Gravy: usually made with meat and/or vegetable drippings instead of a separate stock, but follows the same principle
- Hungarian: onion, paprika, white wine
- Normande sauce: prepared with velouté or fish velouté, cream, butter, and egg yolk as primary ingredients; some versions may use mushroom cooking liquid and oyster liquid or fish fumet added to fish velouté, finished with a liaison of egg yolks and cream
- Poulette: mushrooms finished with chopped parsley and lemon juice
- Sauce à la polonaise ("Polish style"): sauce velouté mixed with horseradish, lemon juice, and sour cream (not to be confused with the Polonaise topping garnish of breadcrumbs browned in butter and chopped hard-cooked egg, often with parsley)
- Sauce ravigote: the addition of a little lemon or white wine vinegar creates a lightly acidic velouté that traditionally is flavored with onions and shallots, and more recently with mustard
- Sauce vin blanc: has the addition of fish trim, egg yolks, and butter and typically, it is served with fish
- Suprême sauce: by adding a reduction of mushroom liquor (produced in cooking) and cream to a chicken velouté
- Venetian sauce: tarragon, shallots, chervil
- Wine sauce: such as white wine sauce and champagne sauce
- Escoffier, Auguste; Adams, Charlotte (2000). The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes (55 ed.). New York: Crown Publishers, Inc. pp. 19–21. ISBN 978-0-517-50662-2.
- Sinclair, Charles Gordon (1998). International Dictionary of Food and Cooking. Taylor & Francis. p. 373. ISBN 1579580572.
- Pomiane, Edouard de (1994). French Cooking in Ten Minutes. Macmillan. pp. 40–41. ISBN 086547480X.
- "Cook's Info Encyclopedia". Cook's Info. CooksInfo.com. Retrieved 16 March 2018.
- The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. p. 278. ISBN 978-0-470-42135-2. OCLC 707248142.
- Berg, Ron. Northwoods Fish Cookery. U of Minnesota Press. pp. 218–219. ISBN 1452904782.