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One of the basic French white sauces, made with a butter and flour roux that is cooked until pale (blonde), then blended with a white stock, either veal, chicken or fish. The mixture is slow cooked until velvety in texture and sometimes further enriched with a liaison of egg yolks and cream. Velouté may also have other added flavourings such as saffron, tomato and fish stock. Some soups are also called veloutés.