Scott Madin

any of y'all conversant in French cooking

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?

Stock and something milk-like is a velouté

Ah! Perfect. Thanks! (does it matter if I also added wine, and spices?)

nah, I mean, you’ve fancied up a mother sauce but it’s still recognizable. I don’t think you need to worry about official Escoffier names, I mean the same basic broth got different names for each garnish combination!