Velouté Sauce Derivatives

Velouté sauce is the base for a number of other classic sauces called derivative Velouté sauces. The Velouté sauce derivatives have 3 groups with each group using a different stock base sauce as a base. They all have the same technique for all the basic Velouté sauces that can be applied.

Some of its derivative sauces are:

• Estragon: Boil sprig of fresh tarragon in the stock and thicken with flour.
• Supreme: Add ½ cup of cream and some lemon juice to 2 cups of Velouté.
• Allemande: Velouté reduced to half volume and thickened with beaten egg yolks plus butter or cream, nutmeg and lemon juice.
• Victoria: Dry white wine reduced by half added to original volume of Allemande, with chopped mushrooms, lobster coral and butter.
• Poulette: Allemande plus parsley and lemon juice and possibly egg yolks.
• Hongroise: White wine, butter, onion and paprika.
• Mushroom: Added with chopped mushrooms.