A velouté is the French term for a soup traditionally thickened with egg yolks, butter and cream, though it is now also used loosely to refer to soups that are thickened exclusively with butter and/or cream.

A velouté sauce is a white stock-based sauce thickened with roux that is one of the five "mother sauces," meaning that it is the basis for a number of other sauces. Velouté sauce is sometimes enriched with egg yolks or cream.