What are the three sauces or small made from veloute?

Velouté is a basic white sauce made from a roux (butter and flour) and white stock. It's the foundation for many other sauces, including:

1. Béchamel: This classic white sauce is made by adding milk to a velouté base. It's often used in gratins, casseroles, and as a base for other sauces.

2. Allemande: This sauce is made by adding egg yolks and lemon juice to a velouté base. It's often served with poultry, fish, and vegetables.

3. Supreme: This sauce is made by adding cream and butter to a velouté base. It's often served with fish and poultry.

These are just a few examples, and there are many other sauces that can be made from a velouté base. Velouté is a versatile sauce that can be adapted to many different flavors and dishes.