Velouté sauce
Velouté sauce
French sauce made from roux and light stock.
No account needed. By playing, you confirm you're 13 or older and agree to the Terms of use.
2 owners
Category: Empty
- 2 owners
- 2 copies
- 2 pulls
- Wishlisted
- 1
- In 1 album
- On 0 showcases
- Market listings
- 1
- Cheapest
- 80
First pulled by Santaklos, Oct 29, 2026
Not sold on the market yet.
Readers' pathsAug 2026 – Oct 2026
Readers go next to
Share of the 6,220 clicks on its links
French mother sauces
Class of primary sauces in French cooking.
27%
Roux
Mixture of thickening agent and fat for thickening.
17%
Auguste Escoffier
French chef and writer (1846–1935).
5.2%
Allemande sauce
Sauce used in classic French cuisine.
5.1%
Suprême sauce
Classic French sauce.
4.8%
Wine sauce
Culinary sauce.
4.3%
Normande sauce
Culinary sauce.
4.1%
Albufera sauce
Classic French sauce.
4%
Stock (food)
Savory cooking liquid.
3.5%
Sauce ravigote
Classic, lightly acidic sauce in French cuisine.
2.2%
Readers come from
Share of the 10,896 readers arriving from another article
French mother sauces
Class of primary sauces in French cooking.
58%
Roux
Mixture of thickening agent and fat for thickening.
5.3%
Suprême sauce
Classic French sauce.
4.1%
Mornay sauce
Type of béchamel sauce including cheese.
3.6%
Sauce andalouse
Belgian sauce.
2.4%
Blanquette de veau
French veal ragout.
2%
Polonaise sauce
Sauce in Polish cuisine.
1.6%
Allemande sauce
Sauce used in classic French cuisine.
1.6%
Chicken à la King
Diced creamed chicken served on toast.
1.4%
Hollandaise sauce
Sauce made of egg, butter, and lemon.
1.4%