One of the bisic white sauces, made with a white veal or
chicken stock or a fish fumet, thickened with a white or golden roux.
Numerous other sauces are made from it: allemande, caper, poulette and
mushroom sauces (from veal velouté); ivoire, suprême and
aurore sauces (from chicken velouté); and bretonne, cardinal and
Nantua sauces (from fish velouté).
Velouté sauce is very similar to béchamel sauce; although
instead of adding milk to the roux, white chicken or veal stock (and
sometimes fish fumet) is added. Velouté is often made even richer
by adding egg yolks or cream.
