Which stock is most commonly used as the base for Velouté sauce?

Which stock is most commonly used as the base for Velouté sauce?

• A. Veal stock
• B. Chicken stock
• C. Fish stock
• D. Vegetable stock

Answer: (B)

Velouté is a light, roux-thickened sauce built on a white stock, chosen for its clarity and versatility. The most common base is chicken stock because it provides a balanced, neutral flavor that works well with a wide range of finishes and dishes. Veal stock and fish stock are used for specific variations (velouté de veau or velouté de poisson) that have richer or more pronounced flavors, while vegetable stock can be used in modern vegetarian takes but isn’t the traditional default. So, chicken stock is the standard base for Velouté.

Velouté is a light, roux-thickened sauce built on a white stock, chosen for its clarity and versatility. The most common base is chicken stock because it provides a balanced, neutral flavor that works well with a wide range of finishes and dishes. Veal stock and fish stock are used for specific variations (velouté de veau or velouté de poisson) that have richer or more pronounced flavors, while vegetable stock can be used in modern vegetarian takes but isn’t the traditional default. So, chicken stock is the standard base for Velouté.