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About Velouté

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Derived from the French term “Velouté” our name refers to one of the sauces of French cuisine that was designated the four “mother sauces” by Chef Marie-Antoine Carême in the 19th century. Based on a white stock, thickened with a blonde roux, it is known as “The basic of mother sauces with endless possibilities.” In the early 20th century, the chef Auguste Escoffier updated this classification to five mother sauces.

© 2022 Velouté Bistro & Catering | 2045 Lake Shore Blvd. West, Etobicoke, ON M8V 2Z6 | Tel: 416.696.7392 | info@veloute.ca