Velouté sauce is one of the five mother sauces in classical French cuisine. It is made by thickening a light stock, such as chicken, fish, or vegetable stock, with a roux, which is a mixture of flour and fat. The result is a smooth, velvety sauce that serves as a base for many other sauces and dishes. This sauce is versatile and can be used in various recipes, including soups, stews, and gravies. By adding different ingredients, such as cream or herbs, chefs can create derivative sauces like Allemande or Suprême, enhancing the flavor and complexity of the dish.