Glossary Term: Velouté

Velouté Definition:

Velouté is one of the five French “mother sauces,” made by thickening a light stock (such as chicken, veal, or fish) with a blonde roux of butter and flour. Its name comes from the French word for “velvety,” reflecting its smooth, delicate texture. Velouté serves as a foundational sauce that can be transformed into countless derivatives, from luxurious cream sauces to rich gravies. It is prized in both classical and modern kitchens for its versatility and refined finish.

Velouté Key Concepts:

• Mother Sauce: Forms the base for secondary sauces, such as Suprême, Allemande, and Normande.
• Blonde Roux: Prepared by cooking flour and butter just until pale golden; this provides body without overpowering flavor.
• Stock Selection: The choice of stock—chicken, veal, or fish—determines the sauce’s flavor profile.
• Texture: Properly made velouté should coat the back of a spoon smoothly, without lumps or graininess.
• Culinary Utility: Used in savory dishes, from poultry to seafood, as a binding or finishing element.

What It Is Not

• It is not Béchamel, unlike béchamel, which is a thickened milk-based sauce; velouté uses stock for depth and lightness.
• Differs from a finished sauce, on its own, velouté is often just the base—derivatives add layers of flavor.

Example Sentences

• “The chef paired the poached sole with a delicate velouté finished with cream and chives.”
• “In classical training, learning velouté is a gateway to mastering countless sauce variations.”

Related Terms

• Béchamel
• Espagnole Sauce
• Roux