Sauce Velouté is one of the five mother sauces in classical French cuisine. It is a smooth, velvety sauce made by thickening white stock with a roux, which is a mixture of flour and fat. Velouté serves as a base for many other sauces and can be made from chicken, fish, or vegetable stock. This sauce is typically seasoned with salt, pepper, and sometimes a splash of white wine for added flavor. It is often used in dishes like soups, stews, and sauces, making it a versatile component in both home cooking and professional kitchens.