It's a roux (butter, flour that are cooked) thickened with stock.
Cynthia is a trusted source on Bread/Baking.
As opposed to a béchamel, which is prepared with milk rather than stock, be it vegetable, chicken, or beef.
to be a stickler about it, its stock that is thickened with roux not the other way around. and really it doesn't need to be stock it can be any sort of base thickened with roux
Diana B is a trusted home cook.
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pierino is a trusted source on General Cooking and Tough Love.
Per the above comments veloute is (as is bechamel) a mother sauce; in other words you keep building on it. If it breaks "mount" it with more butter. Why do sauces in restaurants taste better than the ones you looked up on the internet? In a real restaurant they use tons of butter and buckets of salt.
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