Sauce Velouté and Derivatives

Velouté translates as “velvety” or “silky,” adjectives that describe the texture of this sauce very well. Used as a base for a number of other derivative sauces (sauce suprême and sauce allemande, among others), velouté is also used to describe soups. Sauce velouté makes up one of the five mother sauces as set out by Carême in the mid-1800s.