Velouté Sauce
Channel: NCC Culinary
Date: 2016-10-13

How to make a Velouté Sauce .

2 oz. Flour
2 oz. Clarified Butter
1 qt. + 1 cup of Stock

A velouté sauce (French pronunciation: ​[vəluˈte]) is one of the five sauces of French cuisine that were designated the five "mother sauces" by Auguste Escoffier in the 19th century along with espagnole, tomato, béchamel and hollandaise, which was a simplification of the "Sauce Carême" list of Marie-Antoine Carême. The term velouté is from the French adjectival form of velour, meaning velvet.