Velouté is a base sauce obtained by thickening light-colored meat stock or fish stock with a white roux. It is considered one of the five mother sauces of classic French cuisine and varies according to whether chicken, fish, or veal stock is used. It is used more as the base for other sauces than served on its own.
Where It's Used
“Thin the velouté made with chicken stock using cream and serve alongside white meat dishes.”