Velouté sauce

One of the five mother sauces (basic white sauces) of French origin, which is made from a white stock, such as chicken or seafood stock, and a white roux. The roux is a thickening agent made from one part butter and one part flour, or a little more butter than flour. Numerous variations of this sauce are made, such as sauce aurore (puréed tomatoes are added) or sauce supréme (cream and mushroom cooking stock is added). 
Category:Sauces