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.