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GCSE Food Preparation and Nutrition · key term
A sauce made using the roux method with stock instead of milk.
Used by AQA
Paper 1
Revise: Starch-Based SaucesFor velouté, use stock instead of milk with the roux method. It is often simmered for longer to allow the flavours to infuse. Béchamel and infused velouté can be used in fillings for vol-au-vents.
Béchamel uses infused milk; velouté uses stock. Both can be thickened using the roux method.
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