The Derivatives of Veloute Sauce
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Velouté sauce is a classic French sauce made from a roux (a mixture of flour and butter) combined with a light stock, such as chicken, veal, or fish. It has a smooth and velvety texture and serves as a versatile base for many other sauces. Here are a few popular derivatives of Velouté sauce: 1. Allemande Sauce: Allemande sauce is a derivative of Velouté sauce that incorporates egg yolks and cream. The egg yolks and cream are whisked into the Velouté sauce, adding richness and a creamy texture. Allemande sauce is often used with roasted meats, poached fish, or as a base for other creamy sauces. 2. Suprême Sauce: Suprême sauce is a derivative of Velouté sauce that includes the addition of cream, butter, and lemon juice. The cream and butter enrich the sauce, while the lemon juice adds a subtle tanginess. Suprême sauce is commonly paired with poultry, such as chicken or turkey. 3. Poulette Sauce: Poulette sauce is made by combining Velouté sauce with egg yolks, cream, and chopped