any of y'all conversant in French cooking
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Hi what do you want to know, I went to culinary school
So when you make a roux of butter and flour and you add milk, that's a béchamel, right? what is it if you're cooking for someone with a dairy intolerance, so you use bacon grease, oat milk, and some stock you froze a while ago that's probably either chicken or vegetable based?
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Stock and something milk-like is a velouté
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It’s not the most canonical velouté ever, but it’s recognizably in the spirit of the act
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