• Sauce Vin Blanc: By adding cuisson and heavy cream to fish velouté.
  • Albufera Sauce: Addition of meat glaze glace de viande.
  • Allemande sauce By adding a few drops of lemon juice, egg yolks, and cream
  • Bercy: Shallots, white wine, lemon juice and parsley added to a fish velouté
  • Poulette: Mushrooms finished with chopped parsley and lemon juice
  • Aurora: Tomato purée
  • Hungarian: Onion, paprika, white wine
  • Sauce ravigote: the addition of a little lemon or white wine vinegar creates a lightly acidic velouté that is traditionally flavored with onions and shallots, and more recently with mustard.
  • Normandy: Mushroom cooking liquid and oyster liquid or fish fumet added to fish velouté, finished with a liaison of egg yolks and cream
  • Suprême sauce By adding a reduction of mushroom liquor (produced in cooking) and cream to a chicken velouté
  • Venetian sauce: Tarragon, shallots, chervil