Building a Velouté

A velouté is one of the five French "mother sauces" — a velvety sauce built from a light-coloured stock (chicken, fish, or shellfish) thickened with a blonde roux of flour and butter. The name comes from the French velours, meaning velvet, which is exactly the texture you're aiming for. 

To build one, sweat aromatics gently, stir in equal parts butter and flour and cook just until straw-coloured (don't let it brown), then whisk in warm stock gradually to avoid lumps. Simmer until silky, then enrich with cream and finish with butter or a splash of brandy. It should coat the back of a spoon glossily and never feel pasty.