Veloute sauce

A basic French sauce of pale roux on chicken or fish stock, velvety, for chicken, fish and veal.

Veloute sauce is one of the basic French mother sauces of a pale roux (butter and flour) on a light chicken, fish or veal stock, smooth, velvety, cream-beige, with a delicate taste. It is served with chicken, fish, veal and vegetables and used as a base for derivative sauces (supreme, allemande, Normande).

Recipes with this ingredient

Black halibut with al dente vegetablesMediterranean cuisine | Main courses

Black sole with al dente vegetables is an exquisite dish of Mediterranean cuisine that combines refined taste and simplicity of preparation. The soft, juicy sole fillet infused with the aromas of pink pepper, sage, and white wine acquires a delicate texture after brief steaming. The vegetables sautéed with an elegant velouté sauce retain their crunchiness, creating a contrast with the velvety mashed potatoes tinted with turmeric. Fried onions add a touch of spiciness and complete the harmony of flavors. This dish is perfect for a light dinner where the freshness and balance of ingredients are revealed in every bite, creating a gastronomic journey along the Mediterranean shores.