Explain the similarities and differences between a béchamel and a veloute.

Like Béchamel, Velouté starts with a roux – equal parts fat and flour. The difference between the two sauces is that Velouté requires a clear or white stock – hence the 'blonde' color – whereas Béchamel uses milk. ... 2 cups white stock. 3 tablespoons butter.

Explanation:

answer; /// i believe the answer is (sterilization ) plz check first.good luck

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