Veloute Recipe

* Velouté sauce, also one of the mother sauces, in many ways is also considered to be a white sauce. The difference between velouté and béchamel is that béchamel is made with a pale roux and includes milk as the liquid, while velouté is made with a blond roux and white stock as the liquid. White stock is made with bones that have not been roasted, whereas brown stocks use roasted bones for a more-assertive flavor and darker color. The blond roux is made the same way as the pale roux, just cooked longer until slightly browned. Chicken stock is most commonly chosen as the liquid, although a white beef stock can also be used.