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A velouté sauce (French pronunciation: ​[vəluˈte]), along with tomato, Hollandaise, Béchamel and espagnole, is one of the sauces of French cuisine that were designated the five "mother sauces" by Auguste Escoffier in the 19th century, which was a simplification of the "Sauce Carême" list of Marie-Antoine Carême.

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  • A velouté sauce (French pronunciation: ​[vəluˈte]), along with tomato, Hollandaise, Béchamel and espagnole, is one of the sauces of French cuisine that were designated the five "mother sauces" by Auguste Escoffier in the 19th century, which was a simplification of the "Sauce Carême" list of Marie-Antoine Carême.
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  • Velouté sauce
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