VeloutГ© is similar to bГ©chamel because itвЂ™s a white sauce thickened with roux, but it features stock for the base instead of milk. Stock is a savory, flavorful cooking liquid created by simmering bones, herbs, and aromatic vegetables for several hours. ItвЂ™s often used to create classic cream-based sauces.ДЄ veloutГ© is a simple sauce made from butter, flour, and stock. summaryД«Г©chamel is a rich, white sauce made from flour, butter, and milk. Cheddar sauce: bГ©chamel with whole milk and cheddar cheeseД«Г©chamel and its derivative sauces can be used in countless dishes, including casseroles, creamy soups, and pastas.Nantua: bГ©chamel with shrimp, butter, and heavy cream.

Soubise: bГ©chamel with butter and caramelized onions.Mornay: bГ©chamel with onion, cloves, GruyГЁre cheese, and Parmesan.Popular sauces made from bГ©chamel include: With the addition of a few extra seasonings like salt, pepper, and cloves, bГ©chamel is complete - though it may be used as a base for many other sauces. When the roux is ready, slowly whisk in warm milk and simmer it until it forms a smooth, creamy sauce. ItвЂ™s only cooked for about 2вЂ“3 minutes - long enough to remove the starchy texture of the flour but not so long that the butter begins to brown.

There are many styles of roux, but the one used for bГ©chamel is called white roux. The roux is responsible for thickening the sauce. To make bГ©chamel, start by cooking butter and flour in a saucepan until it forms a thick, paste-like substance called a roux. BГ©chamel, or white sauce, is a simple milk-based sauce made from butter, flour, and whole milk.ДЄ 2-ounce (60-mL) serving provides approximately ( 1, 2, 3):

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