What two components make up a velouté sauce?

A velouté sauce is a classic French sauce that serves as a foundation for many other sauces. The primary components that define velouté are a stock and a roux. Specifically, it is made using a light stock, which can be derived from veal, chicken, or fish, and a white roux, which consists of equal parts flour and fat (typically butter) cooked together to form a thickening agent.

Choosing veal, chicken, or fish stock is crucial because these stocks have a delicate flavor profile that complements a wide range of dishes without overpowering them. The white roux, made by cooking flour and fat gently to avoid browning, provides the necessary thickening while maintaining a light color and flavor. This combination results in a smooth and versatile sauce that can serve as a base for other sauces or be served on its own in various dishes.

Understanding the composition of a velouté sauce is essential for culinary students, as it lays the groundwork for mastering more complex sauces and culinary techniques.