velouté

This and velouté are the two main sauces from which nearly all others are made.

This explanation is given because directions are often found in French recipes to “take half a pint of velouté” or of “blonde.”

While this is going on prepare some poultry velouté by bringing some butter in a pan to bubble, and adding some flour.

Now add one pint of this velouté to the suprême sauce; reduce the whole on an open fire, while constantly stirring.