How to Make Velouté Sauce

1. Velouté is a sauce made from:

• a)  roux and milk.
• b)  stock and milk.
• c)  roux and stock.
• d)  roux, wine and cream.

2. Velouté sauces are often thickened with a blond roux for a subtle, nutty flavor.

• a)  True
• b)  False

3. Velouté sauces are made with:

• a)  any white stock.
• b)  any brown stock.
• c)  only chicken stock.
• d)  only chicken or vegetable stock.

4. When this velouté sauce is poured onto itself, it momentarily rests on the surface before sinking back into the sauce. This means:

• a)  it is the perfect consistency.
• b)  it is still too thin.
• c)  it is too thick and needs more stock to thin it out.

5. It is not possible to make a velouté with a cold stock.

• a)  True
• b)  False

6. Any kind of aromatics can be used to flavor a velouté sauce.

• a)  True
• b)  False

7. The three main ingredients used to make a velouté sauce are:

• a)  butter, shallots and cream.
• b)  butter, wine and cream.
• c)  butter, flour and stock.
• d)  butter, flour, wine and shallots.

8. To enrich a velouté sauce, you can finish it with:

• a)  butter.
• b)  cream.
• c)  yolks and cream.
• d)  any of the above.