Which base sauce, derived from a white stock and thickened with roux, is commonly used as a base for other sauces?

• A. Stock
• B. Veloute
• C. Vinaigrette
• D. Terrine

Answer: (B)

Velouté is a pale, smooth sauce formed by thickening white stock with a roux. This combination creates a versatile foundation that can be turned into many other sauces by adding ingredients like cream, mushrooms, wine, or herbs. Because the liquid comes from white stock and the body comes from a roux, velouté sits squarely as a base sauce used to build numerous derivatives.

The other options don’t fit this description: a plain stock is the liquid itself, not a thickened sauce; vinaigrette is an oil-and-vinegar dressing, not a stock-based sauce; and a terrine is a pâté served as a mold, not a sauce.