Velouté is our last mother sauce. Remember covering ‘BETH’? Bechamel, espagnol, tomato and hollandaise are the other French base sauces that we’ve already read about. Velouté is essentially a white stock thickened with roux. White stocks are made with bones that were not roasted, generally chicken and fish.
Velouté translates to velvety in French. Velour is velvet – think brightly colored velour outfits. This is our most straight-forward sauce etymology yet! Thanks velouté.