A veloute is a basic white sauce which can be made from either, say, chicken or veal stock, or from fish stock
Melt the butter in a pan and stir in the flour until you have a smooth white paste. Pour in the boiling fish or meat stock, stirring as you do so. Bring to the boil and allow to simmer for about 40 minutes. Strain through a fine sieve.
This simple sauce can now be served on its own, or enriched with cream or flavoured with grated cheese, or used in a more sophisticated sauce.