Velouté Sauce is a classic French sauce made from a light stock, such as chicken, fish, or vegetable, combined with a roux, which is a mixture of flour and fat. It serves as a base for many other sauces and is known for its smooth, velvety texture. The name "velouté" translates to "velvety" in French, reflecting its rich mouthfeel. To prepare Velouté Sauce, the roux is cooked until it reaches a pale color, then the stock is gradually whisked in to prevent lumps. Once thickened, it can be seasoned and used in various dishes, making it a versatile component in French cuisine.