Veloute or blond sauce is basically a Bechamel
sauce made with stock instead of milk.
Veloute sauce is one of the five "mother" sauces of classic French cuisine. This means that once you know how to make veloute sauce, you will be able to create a number of other sauces that are derived from this one.
To make veloute sauce, first of all a roux is prepared. This is done by mixing together equal amounts of flour and butter to form a paste and then cooking the paste for a few minutes until is browns slightly in colour.