Velouté is a classic French sauce made from a light stock, typically chicken, fish, or vegetable, thickened with a roux. The roux is a mixture of equal parts flour and fat, cooked together to create a smooth base. Velouté serves as one of the five mother sauces in French cuisine, forming the foundation for many other sauces. To prepare velouté, the stock is simmered and then combined with the roux, whisking until it reaches a silky consistency. It can be used as a base for soups, sauces, and gravies, enhancing the flavor and texture of various dishes.