A vegetable-based velouté is prepared in roughly the same way as making a vegan béchamel sauce. A deeply flavored broth is used in place of the plant-based milk, and the roux mixture made from the oil and flour is cooked a bit longer than it is in preparing the béchamel. Otherwise, the sauces are generally the same.
A properly made velouté should be rich, smooth and lump-free. It should taste of vegetables – or the flavoring ingredient emphasized in the vegetable broth. Traditionally, velouté is ivory or light-colored, but modern creations are often richer in color. A well-made velouté should
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