Veloutes are thickened with eggs butter and?

Here's a breakdown of the components of a veloute:

* Base: A light stock, usually chicken or veal.

* Thickener: A roux, which is a mixture of equal parts butter and flour cooked together.

* Seasonings: Salt, pepper, and often herbs or spices.

While eggs and butter are used in some sauces, they are not the traditional thickening agents for a veloute.