Sauce Velouté

In classical cooking, most white sauces are based on sauce velouté, which is white stock that has been thickened with white roux. This basic sauce is then flavored and used as the foundation for a myriad of derivative sauces. The two most important derivatives of basic velouté are sauce allemande (literally, “German sauce”) and sauce suprême. Sauce allemande is prepared by finishing sauce velouté with egg yolks and mushroom cooking liquid (see Primary Derivatives of Sauce Velouté). Sauce suprême is prepared by finishing a velouté with mushroom cooking liquid, heavy cream, and butter. Sauce allemande and sauce suprême are themselves usually flavored to make additional derivative sauces.