Velouté sauce is made by thickening white stock with roux and then simmering it for a period of time. While chicken velouté, made with chicken stock, is the most common, there are actually three versions ~ chicken velouté, veal velouté, and fish velouté. Cooks note: Velouté is not …

   Béchamel is one of the four “mother sauces” which is used to make the following: Crème Sauce Mornay Sauce Soubise Sauce Nantua Sauce Cheddar Cheese Sauce Mustard Sauce