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Velout SauceA velout sauce is an adaption of Bchamel sauce (or white sauce), and is one of the classic mother sauces of French cuisine. In preparing a velout sauce, a light stock (one in which the bones used have not been roasted), such as chicken, veal or fish stock, is thickened with a blond roux. Substituting milk for stock would produce a Bchamel. Thus the ingredients of a velout are butter and flour to form the roux, a light chicken, veal, or fish stock, and salt and pepper for seasoning. It is often served on poultry or seafood dishes, and is used as the base for other sauces. Sauces derived from a velout sauce include Allemande sauce (by adding lemon juice, egg yolks, and cream), suprme sauce (by adding mushrooms and cream to a chicken velout), and Bercy sauce (by adding shallots and white wine to a fish velout).
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