Veloute sauces generally are white sauces that use fish, chicken, or another white stock as a base. These sauces are thickened either egg yolks, a roux or cream. Veloute sauces are often served with lighter dishes such as pasta, fish, vegetables, fish, or poultry.
White Bordelaise sauce is a bordelaise sauce where white stock and white wine are used. It is often served with chicken or veal
Ravigote sauce is a traditional, lightly acidic sauce, which may be prepared either warm or cold. The warm sauce is classically based upon a vegetable or or a velouté, with herbs. Often Dijon mustard is added. The cold sauce version is based on a vinaigrette. In general ravigote sauces are highly seasoned with chopped, sautéed shallots or onion, capers and herbs like chives, chervil and tarragon. These are generally served with mild flavored proteins or those that have been boiled or poached, such as poultry, fish, or eggs.
Suprême sauce is a classic and popular “daughter sauce” made from the mother sauce velouté, then thickened with a cream reduction. A small amount of lemon juice is commonly added. In many cases, finely chopped and lightly sautéed mushrooms are added. It is a French version of a country gravy. You’re likely to see Supreme sauce served in dishes with mushrooms, like dishes where you saute a chicken breast or a pork chop.