Velouté

Velouté is a basic sauce made by thickening light-colored meat or fish stock with white roux. It is considered one of the five mother sauces of classic French cuisine, with variations based on chicken, fish, or veal stock. Rather than being served on its own, it is most often used as the base for other sauces.

Where It’s Used

“Thin the chicken-stock velouté with cream and serve it with white-meat dishes.”