What does Veloute always contain that distinguishes it from Bechamel?

Velouté is a classic sauce in French cuisine that is characterized by its use of a stock as the base, whereas Béchamel is made with milk. The critical element that distinguishes Velouté from Béchamel is the liaison. A liaison is typically a mixture of egg yolks and cream that can be added to sauces to enrich them and thicken their texture, contributing to a velvety mouthfeel. This addition is often used in various sauces to provide a smooth consistency and enhancing flavor.

In contrast, Béchamel traditionally does not contain a liaison, as it is a white sauce thickened with flour and butter (the roux) and then combined with milk. This difference in composition is what sets Velouté apart from Béchamel and makes it uniquely velvety.

While roux is a common component of both sauces, it does not serve as a distinguishing characteristic, as Béchamel also contains roux. White pepper and nutmeg can be spices used in Béchamel, but they are not defining elements that differentiate the two sauces. Thus, the presence of a liaison in Velouté is the key factor that makes it distinct from Béchamel.