The Mother Sauce Series: Velouté

Velouté is the French word for velvety, an adjective which almost perfectly describes the texture of this sauce. The process is fairly easy: a light stock is thickened with a roux.
Base: light stock, such as chicken, veal, or fish
Thickening agent: roux
Common seasonings: salt and pepper
Typically paired with: fish, poultry, pasta, steamed vegetables

Velouté is the base for a number of other sauces, such as supreme sauce, Allemande sauce, and sauce vin blanc. Keep an eye out in the future for more delicious sauce recipes!