Suggestions - Sauces. Making Roux, Step-by-Step Article. Veloute Sauce Recipe « Glenn Gary Gamboa's History of French Sauces and Stocks. A veloute sauce can be either fish, chicken, veal or vegetable but in all cases they are made in the same manner.
This is one of the foundation sauces of French cuisine and perhaps we should think of it as a gallon of untinted paint just waiting for the color of your choice. As with all mother sauces it can be embellished with a myriad number of accoutrement’s to become one of a hundred petite sauces. 1 cups fish stock or clam juice 2 tablespoons butter 2 tablespoons flour.