High Quality Content by WIKIPEDIA articles! A veloute sauce, along with Allemande, Bechamel, and Espagnole, is one of the sauces of French cuisine that were designated the four "mother sauces" by Antonin Careme in the 19th century. The French chef Auguste Escoffier would later classify tomato, mayonnaise, and hollandaise among mother sauces as well. The term veloute is from the French adjectival form of velour, meaning velvety.

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