Velouté sauce is derived from which stock and thickened with which agent?

Velouté sauce is derived from which stock and thickened with which agent?

• A. A velouté is a sauce made from light stock (chicken, veal, or fish) thickened with a light roux.
• B. A velouté is a sauce made from heavy stock thickened with a dark roux.
• C. A velouté is a sauce made from milk, thickened with bechamel.
• D. A velouté is a sauce made from tomato stock thickened with cornstarch.

Answer: (D)

Velouté is one of the classic mother sauces and is defined by its base: a light stock—such as chicken, veal, or fish—thickened with a light roux. The roux, cooked just enough to stay pale, smooths and thickens the stock without adding color or strong flavor, yielding a delicate, velvety texture. If you switch to heavy stock with a dark roux, you move into a different sauce family (espagnole) with a deeper color and more body. Milk thickened with bechamel becomes a dairy-based sauce, not velouté, and tomato stock thickened with cornstarch lacks the light stock and roux foundation that define velouté. So, the essence is light stock plus a light roux.

Velouté is one of the classic mother sauces and is defined by its base: a light stock—such as chicken, veal, or fish—thickened with a light roux. The roux, cooked just enough to stay pale, smooths and thickens the stock without adding color or strong flavor, yielding a delicate, velvety texture. If you switch to heavy stock with a dark roux, you move into a different sauce family (espagnole) with a deeper color and more body. Milk thickened with bechamel becomes a dairy-based sauce, not velouté, and tomato stock thickened with cornstarch lacks the light stock and roux foundation that define velouté. So, the essence is light stock plus a light roux.