Velouté sauce
（重定向自Veloute）
A velouté sauce (French pronunciation: [vəluˈte]), along with espagnole, tomato, béchamel and hollandaise is one of the sauces of French cuisine that were designated the five "mother sauces" by Auguste Escoffier in the 19th century, which was a simplification of the "Sauce Carême" list of Marie-Antoine Carême. The term velouté is from the French adjectival form of velour, meaning velvet.