Velouté sauce

Derived sauces

• Albufera sauce: Addition of meat glaze, or glace de viande.
• Allemande sauce: By adding a few drops of lemon juice, egg yolks, and cream
• Aurore: Tomato purée
• Bercy: Shallots, white wine, lemon juice and parsley added to a fish velouté
• Gravy: usually made with meat and/or vegetable drippings instead of a separate stock, but follows the same principle.
• Hungarian: Onion, paprika, white wine
• Normande sauce: prepared with velouté or fish velouté, cream, butter and egg yolk as primary ingredients. Some versions may use mushroom cooking liquid and oyster liquid or fish fumet added to fish velouté, finished with a liaison of egg yolks and cream
• Poulette: Mushrooms finished with chopped parsley and lemon juice
• Sauce à la polonaise : Sauce velouté mixed with horseradish, lemon juice and sour cream.
• Sauce ravigote: The addition of a little lemon or white wine vinegar creates a lightly acidic velouté that is traditionally flavored with onions and shallots, and more recently with mustard.
• Sauce Vin Blanc: Sauce Vin Blanc has the addition of fish trim, egg yolks and butter and is typically served with fish.
• Suprême sauce: By adding a reduction of mushroom liquor and cream to a chicken velouté.
• Venetian sauce: Tarragon, shallots, chervil
• Wine sauce: such as white wine sauce and champagne sauce.