Mother Sauces Ep6 : How to Make Velouté Sauce using Modern (Forbidden?) ingredients...
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Velouté Sauce is basically reduced white stock that is then thickened with white Roux a 1:1 mixture of butter and flour. The amount of Roux you need is 10% of the overall liquid weight, e.g. 50g are needed to thicken a pint of stock. This sauce is one of the five mother Sauces Series of french cuisine, along with sauce espagnole and sauce tomate and sauce hollandaise and sauce béchamel.

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Xanthan Gum is a very powerful thickener and should be used in extremely low proportions (starting at 0.05% ! ). From what I have read so far, the best way to use it would be to combine it first with carrageenan seaweed which unfortunately I did not have access to.

A quick note, instead of diluting Xanthan gum in oil, I did it in clarified butter which added a little richness and a bit more french vibes to my velouté sauce.

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