Write two sauces of flour ?

1. Bechamel sauce: A classic French sauce made by whisking together butter, flour, and milk to create a creamy and smooth sauce that is often used in dishes like lasagna, macaroni and cheese, and gratins.

2. Roux: A mixture of equal parts flour and fat (usually butter) that is cooked together to create a thickening agent for soups, stews, and sauces. Roux can be cooked to different levels of color, from white to dark brown, depending on the desired flavor and color of the final dish.

Bechamel Sauce

Ingredients:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- Salt and pepper to taste
- Nutmeg (optional)

Instructions:
1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute, or until the mixture is smooth.
3. Gradually whisk in the milk until the sauce is thickened.
4. Season with salt, pepper, and nutmeg (if desired).
5. Bring to a simmer and cook for 5-7 minutes, or until the sauce has reached the desired consistency.

Velouté Sauce

Ingredients:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups chicken broth or vegetable broth
- Salt and pepper to taste

Instructions:
1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute, or until the mixture is smooth.
3. Gradually whisk in the chicken broth or vegetable broth until the sauce is thickened.
4. Season with salt and pepper.
5. Bring to a simmer and cook for 10-15 minutes, or until the sauce has reached the desired consistency.