In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté).[1]
Normande sauce: prepared with velouté or fish velouté, cream, butter, and egg yolk as primary ingredients;[2][3] some versions may use mushroom cooking liquid and oyster liquid or fish fumet added to fish velouté, finished with a liaison of egg yolks and cream.
Poulette: mushrooms finished with chopped parsley and lemon juice
Sauce à la polonaise ("Polish-style"): sauce velouté mixed with horseradish, lemon juice, and sour cream[4] (different from Polonaise garnish)
Sauce ravigote: the addition of a little lemon or white wine vinegar creates a lightly acidic velouté that traditionally is flavored with onions and shallots, and more recently with mustard.
Sauce vin blanc: has the addition of fish trim, egg yolks, and butter and, typically, it is served with fish.[5]
Suprême sauce: by adding a reduction of mushroom liquor (produced in cooking) and cream to a chicken velouté
^Escoffier, Auguste; Adams, Charlotte (2000). The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes (55 ed.). New York: Crown Publishers, Inc. pp. 19–21. ISBN978-0-517-50662-2.
Media: Velouté sauce
