At this point a light stock is added, the mixture is whisked or stirred until a sauce forms and thickens. The stock used can be a chicken, veal or fish stock, one that is light in colour.
A veloute sauce made with chicken stock should ideally be served with chicken. Likewise, a sauce made from fish stock should be served with fish.
To make a poultry stock see our article
in the poultry section.
There are a number of sauces that have been derived from velouté sauce including:
- a veloute sauce made from veal stock with egg yolks and cream added.
- puréed tomatoes are added.
- a chicken veloute with mushrooms and cream.
- a fish stock veloute with added shallots and white wine.