What is the base composition of velouté sauce?

What is the base composition of velouté sauce?

• A. Bechamel with milk.
• B. Demi-glace.
• C. A roux thickened with light stock (chicken, veal, or fish).
• D. Tomato paste thickened with flour.

Answer: (C)

Velouté is built from a white roux (cooked just enough to remove the raw flour taste) that is thickened with a light stock. The stock—usually chicken, veal, or fish—provides the sauce’s flavor and the pale, silky texture that defines velouté. This combination differentiates it from other sauces: using milk yields bechamel, using a brown stock yields a brown demi-glace, and using tomato paste thickened with flour would create a tomato-based sauce. So the base composition is a roux with light stock.

Velouté is built from a white roux (cooked just enough to remove the raw flour taste) that is thickened with a light stock. The stock—usually chicken, veal, or fish—provides the sauce’s flavor and the pale, silky texture that defines velouté. This combination differentiates it from other sauces: using milk yields bechamel, using a brown stock yields a brown demi-glace, and using tomato paste thickened with flour would create a tomato-based sauce. So the base composition is a roux with light stock.