Veloute

It is made by preparing blond roux and stock and maybe add vegetables, meat then named accordingly to adding items i.e. chicken veloute, fish veloute.

A roux is made by cooking equal amount of flour and butter on simmer heat. It finished with a liaison (mixture of cream and egg yolk). A velouté sauce is a savory sauce, made from a roux and a light stock. It is one of the five “mother sauces” of French cuisine listed by Auguste Escoffier in the 19th century, along with Espagnole, tomato, béchamel, and hollandaise. The term velouté is the French word for velvety.

Examples

Chicken veloute

Celery veloute

Almond veloute