Uh... not so fast. Velouté is made with blond roux and stock. If you add cream to it, you now have a Suprême. And there are five mother sauces; béchamel, velouté, espagnole, tomato, and hollandaise. Not seven.
More generally, veloute is one of the seven foundation or "mother" sauces of French cooking constructed as described above. From a veloute any number of classic sauces can be made by adding assorted ingredients (mushrooms shallots and white wine etc).
Think of jus lie, simply as "gravy". As described above, it is either brown stock...or simply the left over juices from cooking meat...that are lightly thickened with cornstarch (or arrow root). The distinct difference is that there is no roux used (butter and flour) and typically the jus lie/gravy is the sauce...not a base from which to make other sauces.
A veloute is a thickened sauce- usually made of a chicken stock or white veal stock and can also be made from fish stock or shellfish or even vegetable stock. The stock is then thickened with a blonde roux and finished with cream.
A jus lie is usually made with brown veal stock and is finished and enriched with aromatics and reduced and thickened-classically arrowroot would be the choice of thickening agent due to its translucent nature.
4 Comments
Think of jus lie, simply as "gravy". As described above, it is either brown stock...or simply the left over juices from cooking meat...that are lightly thickened with cornstarch (or arrow root). The distinct difference is that there is no roux used (butter and flour) and typically the jus lie/gravy is the sauce...not a base from which to make other sauces.
A jus lie is usually made with brown veal stock and is finished and enriched with aromatics and reduced and thickened-classically arrowroot would be the choice of thickening agent due to its translucent nature.