The difference between velouté and béchamel is that the milk is replaced by a stock, i.e. chicken, beef, fish etc.
In every other respect velouté sauce is almost identical to béchamel.
In general, it is used as a base for a number of white sauces. Its main applications are:
- Base for sauces
- Base for soups
- Basic ingredient for mixtures and fillings, as it offers moisture and a rich texture, such as patties, pies, pasta fillings.