Velouté is a basic white sauce like the béchamel. Its name comes from french, meaning "possesing the texture of velvet". The name is given to any sauce made of a white roux combined with classic white stock. This stock is of the chef's choice, and can be made from poultry, veal, a mixture of the two, or fish. This sauce, like most others, relies on flour for its thickness, meaning various textures can be achieved simply by adding more flour. Once made, the sauce may be made in large batches and frozen, however, skimming is necessary to achieve the most flavor from the sauce.