Veloute

A VELOUTÉ is a velvety smooth sauce that is made with a white roux and a white stock (veal, chicken, fish, or vegetable). It is one of the finest sauces to come from the classic French kitchen. In this sauce, perhaps more than any other, the quality of the stock is very important. Although veloutés can be made with canned stock, those made with fresh stock are far preferable, and for this reason I have used veloutés in this book only when a stock is made as a part of the recipe; for example