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velouté
thick creamy soup or sauce
Sauce velouté is one of the cinq sauces mères, or five ‘Mother Sauces’ of French cuisine. It’s made of white stock (usually chicken or veal) thickened with a white roux (butter and flour).
Soupe veloutée is smoother and richer than a potage, which is usually made with a roux moistened with broth, then bound with an egg yolk and cream, then run through the blender.
A classic is velouté aux moules et potiron, the Tourain region’s pumpkin and mussel soup, made with moules marinières (cooked in white wine with a bouquet garni) and saffron.
Text © Dana Facaros
Image by Matt @ PEK from Taipei, Taiwan