If you've added a velouté to your cream soup, you do not need a: seasoning. b: roux. c: garnish. d: vegetables i'm taking cooking classes in high school diploma class

B) Roux, because a roux mixture is used to make sauces and velouté is already a sauce.

The correct answer is B (Roux)

Roux is flour and fat cooked together and used to thicken sauces. Roux is commonly produced using equivalent amounts of flour and fat by weight. The flour is added to the liquefied fat or oil on the stove top, mixed until smooth, and cooked to the ideal dimension of brownness.