Sauce velouté often is served on poultry or seafood dishes and is also used as the base for other sauces. Sauces derived from a velouté sauce include: •
Albufera sauce: with 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 •
Sauce bercy:
shallots,
white wine, lemon juice, and parsley added to a fish velouté • 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 ("
Polish-style"): sauce velouté mixed with horseradish, lemon juice, and sour cream (different from
Polonaise garnish) •
Sauce ravigote: the addition of a little lemon or white wine vinegar creates a lightly acidic velouté that traditionally is flavored with onions and shallots, and more recently with mustard. •
Sauce vin blanc: has the addition of fish trim, egg yolks, and butter and, typically, it is served with fish. •
Suprême sauce: by adding a reduction of
mushroom liquor (produced in cooking) and cream to a chicken velouté •
Venetian sauce:
tarragon,
shallots,
chervil •
Wine sauce: such as white wine sauce and champagne sauce ==See also==