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A velouté is a basic white sauce made from veal, chicken, or fish stock and a flour-and-butter roux. In French the word means literally ‘velvety’, and it seems to have been introduced into English in the early nineteenth century. It should not be confused with the fairly similar béchamel sauce, which is made with milk or cream rather than stock.

Subjects: Medicine and Health — Cookery, Food, and Drink.

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