Culinary I Stocks, Sauces, & Soups Practice Exam

Velouté derivatives are defined by what you finish the velouté with. A classic derivative finished with cream is Sauce Supreme, where heavy cream is stirred in to give a rich, smooth, velvety texture that pairs especially well with poultry. The cream finish is the hallmark that sets it apart from other derivatives. Bechamel is a milk-based mother sauce, not a velouté derivative. Velouté Nature is simply the base velouté with no dairy finish, and Espagnole is a brown sauce built from brown stock, not a white velouté finished with cream.