The white sauce family includes the classic sauces velouté and béchamel, both produced by thickening a liquid with roux. A classic velouté, which translates from French as “velvety, soft, and smooth to the palate,” is prepared by flavoring a white stock (veal, chicken, or fish) with aromatics and thickening it with blond roux. In this Chef’s Tip, we’ll show you best practices for how to create a velvety and flavorful sauce at home.
