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Velouté
Sauce Blanche Grasse (de Volaille, de Poisson, de Veau)
Appears in
Published 2010
Stock: Fond de veau blanc, fonds de volaille, or fumet de poisson
Liaison: Roux blanc or blond
Derivatives: Allemande or Parisienne, suprême
Sauce allemande or parisienne and sauce suprême, though considered by Escoffier to be mother sauces, are basically derivatives of the sauce velouté to which egg yolks or cream have been added, respectively.