A fish velouté sauce is a variation of Béchamel, except instead of milk, the liquid added to the roux is fish stock.

Place the stock in a small saucepan and bring to a boil. Turn off the heat and set aside.

Melt the butter in a heavy, 2-quart saucepan over low heat. Whisk in the flour, to a paste consistency, and cook over medium heat, stirring constantly, for 2 to 3 minutes until the roux bubbles and begins to color slightly.

Remove the roux from the heat and allow to cool slightly. Then gradually pour in the hot stock, whisking continuously until smooth. Return pan to heat, bring to a boil over medium heat, whisking constantly. Reduce heat and simmer, uncovered, for about 5 minutes.

Season to taste with salt and white pepper, if desired. Set over a double boiler filled with warm water until ready to serve. If not using immediately, dab the top of the sauce with some butter to prevent a skin from forming.

Chef Eric Tip: To avoid lumpy sauces, when mixing a roux and a liquid the two elements should be at opposite temperature, 1 cold versus 1 hot or 1 hot versus 1 cold.