Which statement best describes velouté sauce?

Which statement best describes velouté sauce?

• A. It results in a lighter, more delicate sauce.
• B. It makes the sauce brown and robust.
• C. It cannot be used for any sauce.
• D. It thickens without any roux.

Answer: (A)

Velouté is a white sauce made from a light stock (such as chicken, veal, or fish) thickened with a blond roux. Because the stock is pale and the roux is light, the resulting sauce remains pale, silky, and delicate in flavor and body. That gentle, refined character is what makes it a lighter, more delicate option compared with darker, more robust sauces. Velouté also acts as a versatile base for many derivatives, which shows its role as a refined foundation rather than a heavy, brown sauce. It’s not correct to say it cannot be used for any sauce, since velouté itself is a sauce and a starting point for others, and it does rely on roux for thickening, so it isn’t thickened without any roux.

Velouté is a white sauce made from a light stock (such as chicken, veal, or fish) thickened with a blond roux. Because the stock is pale and the roux is light, the resulting sauce remains pale, silky, and delicate in flavor and body. That gentle, refined character is what makes it a lighter, more delicate option compared with darker, more robust sauces. Velouté also acts as a versatile base for many derivatives, which shows its role as a refined foundation rather than a heavy, brown sauce. It’s not correct to say it cannot be used for any sauce, since velouté itself is a sauce and a starting point for others, and it does rely on roux for thickening, so it isn’t thickened without any roux.