Name a classic sauce derivative that comes from velouté and describe its key additions.

• A. Sauce supreme (velouté with cream and mushrooms); other example is allemande (velouté with dairy and egg yolk).
• B. Sauce hollandaise.
• C. Sauce béchamel.
• D. Sauce tomato.

Answer: (A)

Velouté derivatives come from enriching the light stock–roux base with dairy, cream, mushrooms, or eggs to create richer sauces. The classic example here is sauce suprême, which adds cream and mushrooms to velouté, giving a luxurious, creamy finish that pairs well with poultry and vegetables. Another well-known derivative is allemande, which uses dairy and an egg-yolk liaison to create a smooth, richer sauce. The other sauces listed don’t originate from velouté—hollandaise is an emulsified butter and egg yolk sauce, béchamel uses milk with a white roux, and tomato sauce is built from tomatoes.