velouté

Definition

One of the five mother sauces, made by thickening light stock with a blonde roux, resulting in a velvety-smooth base for countless derivatives. French for 'velvety,' because subtlety has never been French cuisine's forte.

Also: One of the five French mother sauces, made from a light stock thickened with a roux. It's basically gravy that went to an Ivy League school. Pronouncing it correctly at a restaurant earns you a subtle nod from the waiter and confused looks from everyone at your table.

Example Usage

The velouté needs more reduction—it's supposed to coat the spoon, not run off like frightened stock.

Origin

French, meaning 'velvety,' describing the sauce's smooth texture

Fun Fact

Velouté can be made with chicken, fish, or veal stock, and each version has its own family tree of derivative sauces, making it the genealogical puzzle of classical cuisine.

Source: Classical French sauce terminology

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