+Velouté is one of the five fundamental [mother sauces](/wiki/Mother_sauce) of classical French cuisine. It is prepared by thickening a light [stock](/wiki/Stock) (such as chicken, fish, or veal) with a blonde [roux](/wiki/Roux), creating a smooth, pale base. This versatile sauce serves as a foundation for numerous derivative sauces.
+## See also
+- [Béchamel](/wiki/Bechamel)
+- [Espagnole](/wiki/Espagnole)
+- [Hollandaise](/wiki/Hollandaise)
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