Veloute sauce is one of the five mother sauces. This is made simply by thickening white stock with a roux and allowing it to simmer to thicken up.
The most common type of Veloute sauce is made with chicken stock, however, veal and fish stock can also be used. If you want to get technical, this isn’t a finished sauce. It is used as a flavorful startup for gravies, mushroom sauces, and shrimp sauces.
Depending on how dark the stain is, you may have to repeat steps and blot multiple times to remove a stain fully.
“Begin by blotting the stain and then liberally applying baking soda directly to the problem area”
Blot up as much of the Veloute sauce as possible.
Liberally apply baking soda directly to the stain, let sit for a minimum of 4 hours and a maximum of 24 hours.
Once you feel the baking soda has sat on the stain long enough, vacuum all of the baking soda up and see if the stain has been removed or lightened up, If not proceed to next step.
Mix 1 cup of water with 4-5 drops of dish detergent and apply mixture directly to stain, let sit for 3-5 minutes to allow the dish soap to penetrate the stain.
Rinse stain thoroughly with cold water and blot up with clean terry cloth.
Repeat steps 4-5 until stain is completely gone.