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An insightful tip occurs when blending the milk into the roux — always use warm milk to avoid lumps. This creamy base can be transformed into various sauces, such as Mornay for pasta dishes or even transformed for traditional British white sauce served with Christmas pudding. A well-executed Béchamel should be thick but smooth, with a glossy finish, ready to adapt to different culinary preparations.
2. Velouté: The Versatile Sauce
Next is Velouté, a stock-based sauce similar to Béchamel in technique but relying on a lighter body. Using a roux as its foundation, Velouté offers an appealing velvety texture that enriches a variety of proteins like chicken and fish. The key here is to gradually incorporate white chicken or brown stock, giving the sauce depth and flavor.