Stocks made with roasted bones are considered brown.įrom this basic Velouté sauce, you can create dozens of other sauces by introducing other ingredients. ![]() The difference between a white stock and a brown stock is whether or not the bones it is made from have been roasted or not. Most classic white sauces are derived from Velouté sauce, which is just a white stock (veal, chicken, or fish for example) that has been thickened with a white roux (an equal combination of flour and fat, typically butter). Velouté is considered one of the five 'mother sauces' that almost all of the classic French sauces are derived from. The stock used is usually chicken, veal, or fish. ![]() It's a fancy French name for a white sauce that is stock based and thickened with a white roux. How to make a classic Velouté white sauce at homeĭon't get nervous about the names of some of these classic sauces like velouté (veh-loo-TAY).
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