What type of sauce is Velouté?

Velouté is classified as a sauce that is based on stock. It is one of the fundamental sauces in classical French cuisine and is considered one of the "mother sauces." The term "velouté" translates to "velvety" in French, indicating the smooth texture that results from the cooking technique and ingredients used.

To prepare Velouté, a light stock—usually chicken, fish, or vegetable—is thickened with a roux, which is a mixture of flour and fat (typically butter). The resulting sauce can serve as a base for many derivative sauces and dishes and adds depth and richness to various recipes.

The other choices mention bases like milk, tomatoes, and egg, which refer to different types of sauces. For example, sauces based on milk are usually béchamel, tomato-based sauces include marinara or napoletana, and sauces using egg often refer to hollandaise or aioli. Each of these has its unique preparation methods and flavors, distinct from the stock-based nature of Velouté.