Veloute sauce

Veloute sauce is a pale yellow coloured sauce among the mother sauces.The word meaning of 'veloute' is 'velvet'.

Veloute sauce

It is prepared by using a light stock(one in which the bones used have not been previously roasted) eg: chicken stock, fish stock, veal stock etc is thickened with a blond roux(prepared by mixing equal parts of mass butter and flour).Seasoning will be done with salt and pepper.Derivatives of veloute sauces are garlic sauce, mole sauce, mushroom sauce etc.