componentL1 · basicHistory unverifiedscratch: kitchen
Home velouté
veloute-basic · sauce · French
About
A blond roux loosened with white stock instead of milk. Velouté is the stock-based sibling of béchamel and the base for many white derivative sauces.
History Unverified
Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.
Grouped with the classical French mother sauces as a white stock sauce on a blond roux. Attribution details and early printed recipes are left unverified here.
Sources
- Classical French mother-sauce teaching (general)
Skill ladder
- L1 Home velouté · this page
- L2 Classic French velouté
- L3 Mounted velouté
- L4 Expert glossed velouté
Uses
- Unsalted butter 40 g
- All-purpose wheat flour 40 g
- Simple chicken stock 400 g
- Salt 3 g
Preparations used
- No preparation inputs on this node.
Used in
Similar in this layer
- Mounted velouté 0.94
- Classic French velouté 0.94
- Expert glossed velouté 0.94
- Rice congee 0.66
- Hot and sour broth 0.65
- Avgolemono sauce 0.64
- Quick pho broth 0.63
- Advanced Tteokbokki sauce 0.63
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 250.0 g Waterpath veloute-basic → chicken-stock-basic → water
- 125.0 g Chicken bonespath veloute-basic → chicken-stock-basic → chicken-bones
- 40.0 g Unsalted butterpath veloute-basic → unsalted-butter
- 40.0 g All-purpose wheat flourpath veloute-basic → wheat-flour
- 12.5 g Yellow onionpath veloute-basic → chicken-stock-basic → mirepoix → diced-onion → yellow-onion
- 6.2 g Carrotpath veloute-basic → chicken-stock-basic → mirepoix → diced-carrot → carrot
- 6.2 g Celerypath veloute-basic → chicken-stock-basic → mirepoix → diced-celery → celery
- 3.0 g Saltpath veloute-basic → salt