To make veloute sauce, first of all a roux is prepared. This is done by mixing together equal amounts of flour and butter to form a paste and then cooking the paste for a few minutes until is browns slightly in colour.
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.
There are a number of sauces that have been derived from velouté sauce including:
Allemande sauce - a veloute sauce made from veal stock with egg yolks and cream added.
Aurore sauce - puréed tomatoes are added.
Supreme sauce - a chicken veloute with mushrooms and cream.
Bercy sauce - a fish stock veloute with added shallots and white wine.