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thick creamy soup or sauce

Creamy asparagus soup with asparagus tips

TK051 from Tokyo to Istanbul

Sauce velouté is one of the cinq sauces mères, or five ‘Mother Sauces’ of French cuisine. It’s made of white stock (usually chicken or veal) thickened with a white roux (butter and flour).

Soupe veloutée is smoother and richer than a potage, which is usually made with a roux moistened with broth, then bound with an egg yolk and cream, then run through the blender.

Sauces and condiments

Soups, stews and casseroles

Text © Dana Facaros

Image by Matt @ PEK from Taipei, Taiwan