Modern Techniques for Velouté Sauces

In nouvelle cuisine kitchens, traditional veloutés, sauce allemande, sauce suprême, and their derivatives were largely replaced by reduced stocks finished with heavy cream, butter, and occasionally egg yolks. The flavors used in these nouvelle cuisine–style sauces often relied on the same ingredients as the classic French derivative sauces, but because no flour was used, the sauces were left comparatively thin, were reduced to the desired consistency, were finished with butter, and sometimes all three.