Another basic sauce made from a roux is called a Velouté Sauce, which is thinner and lighter than the Béchamel as it’s made from a stock, not milk or cream.
Change up your stock for a variety in flavor, add some cream or vegetables, change up the seasonings, you can do whatever you want here, the key is to try new things and figure out what type of sauce would go best with what you're serving.
The basic velouté:
Blond roux
Chicken, beef or fish stock
Salt and pepper
Chicken, beef or fish stock
Salt and pepper
- Make a blond roux then gradually add the stock, a little at a time, whisking constantly or lumps will form. Allow sauce to thicken for a minute after each addition of stock and continue adding until desired consistency is reached.
- Add your seasonings (if you're using any), bring to a boil, reduce heat and let simmer for 25-30 minutes, or until the desired consistency is met and 'flour' taste is gone.
- Strain through cheesecloth before using.
A common small sauce is the normandy. Making a normandy includes taking a fish stock velouté, adding a small amount of fish stock to thin it and some mushroom trimmings. Reduce your liquid by about 30% and finish by incorporating an egg yolk and cream liaison then straining.
Click here for a few small velouté sauces.