How to make a classic Velouté white sauce at home!
Don’t get nervous about the names of some of these classic sauces like velouté (veh-loo-TAY). It’s a fancy French name for a white sauce that is stock based and thickened with a white roux.
The stock used is usually chicken, veal, or fish. Velouté is considered one of the five ‘mother sauces’ that almost all of the classic French sauces are derived from.
It is an important sauce to have in your repertoire because from it, you can prepare a myriad of other sauces just by adding a few simple ingredients. The two most notable sauces that are based on velouté are Sauce Allemande and Sauce Supreme.
Below the recipe is a cooking video demonstration on make Veloute Sauce. You can also learn more about making sauces at home here.