Velouté sauce facts for kids
| Type | Sauce |
|---|---|
| Place of origin | France |
| Main ingredients | Stock, roux |
A velouté sauce is a creamy, savory sauce that's a big part of French cuisine. It's made from a special mix called a roux and a light kind of broth. It's one of the five "mother sauces" of French cooking. A famous chef named Auguste Escoffier listed these sauces in the 1800s. The other mother sauces are espagnole, tomato sauce, béchamel, and hollandaise. The word velouté itself is French for "velvety," which describes its smooth texture perfectly.
How Velouté Sauce Is Made
Making a velouté sauce involves two main parts: a roux and a light stock.
The Roux
A roux is a thickening agent made by cooking equal parts of butter and flour together. For a velouté, a "blond roux" is used. This means the butter and flour are cooked just until they turn a light, golden color, but not until they become dark. This light color helps keep the sauce pale.
Adding the Stock
After the roux is ready, a light stock is slowly added. A "light stock" means the bones used to make the broth were not roasted beforehand. Common choices for velouté include chicken stock or fish stock. As the stock is stirred into the roux, the sauce begins to thicken and become smooth. A little salt and pepper are usually added to taste.
Different Kinds of Velouté
The name of the velouté sauce often depends on the type of stock used. For example, if chicken stock is used, it's called "chicken velouté." If fish stock is used, it's called "fish velouté." These sauces are very versatile and can be used as a base for many other delicious sauces.
See also
- Sauce
- Roux
- Stock (food)
- In Spanish: Velouté para niños
