Velouté sauce Velouté sauce A velouté sauce () is a savoury sauce, made from a roux and a light stock. It is one of the five "mother sauces" of French cuisine listed by Auguste Escoffier in the 19th century, along with espagnole, tomato, béchamel and hollandaise. The term "velouté" is the French word for velvety. In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts (by mass) of butter and flour to
L'Auberge Espagnole the meal; this suggests the English-language idea of a "potluck," earning the film this title in some English-speaking areas. A third meaning of "auberge espagnole" is a common resting area for travelers from a variety of different cultures and regions. The more direct translation as "The Spanish Apartment" is also playing on the French phrase because the main characters are all literally sharing an apartment in Spain. "L'Auberge Espagnole" features a diverse soundtrack, which includes: On the review aggregator website Rotten Tomatoes, the film has an approval rating of 77%, based on 91 reviews, with an average rating of 6.5/10.