Veloute is made using which combination of stock and roux color?

Veloute is made using which combination of stock and roux color?

• A. Veal, chicken, or fish stock with a white or blond roux
• B. Beef stock with brown roux
• C. Vegetable stock with no roux
• D. Milk and bechamel

Answer: (D)

Velouté is one of the classic white sauces, defined by using stock that’s lightly thickened with a pale roux. The stock chosen for velouté is typically veal, chicken, or fish, and the roux is kept white or blond so the sauce stays pale and smooth. Using milk with bechamel describes a different sauce entirely—bechamel—where milk is thickened with a white roux. A brown roux with beef stock would lead to a darker sauce such as espagnole, not velouté. A vegetable stock with no roux would lack the thickening that defines velouté. So the best match is veal, chicken, or fish stock with a white or blond roux.

Velouté is one of the classic white sauces, defined by using stock that’s lightly thickened with a pale roux. The stock chosen for velouté is typically veal, chicken, or fish, and the roux is kept white or blond so the sauce stays pale and smooth. Using milk with bechamel describes a different sauce entirely—bechamel—where milk is thickened with a white roux. A brown roux with beef stock would lead to a darker sauce such as espagnole, not velouté. A vegetable stock with no roux would lack the thickening that defines velouté. So the best match is veal, chicken, or fish stock with a white or blond roux.