Veloute sauce
Velouté Mother Sauce, velouté sauce, veloute sauce, sauce velouté
A velouté sauce (french pronunciation: [vəluˈte]) is a savory sauce that is made from a roux and a light stock. it is one of the "mother sauces" of french cuisine listed by chef auguste escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. the term velouté is the french word for velvety. 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).
Source: Wikipedia
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