Velouté Sauce Recipe
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 servings
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Course
Condiments
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Cuisine
French
Velouté Sauce Recipe
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 ½ cups white stock veal, chicken, or fish - white stock just means the bones were not roasted
- 2 tablespoons butter unsalted
- 3 tablespoons flour
- salt to taste
- black pepper to taste
Instructions
- All you need to do is assemble the ingredients and get your cookware together.
- Bring the stock to a simmer in a large saucepan.
- In a separate saucepan, melt the butter over low heat (don't let it burn) and add the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes.You are making the roux. Take a good whiff and it should have a pleasant toasted smell.
- Whisk the simmering stock into the roux and keep heating and whisking.
- When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens. A thin skin may form, just skim it away with your spoon.
- Depending on your stove-top, the sauce may take 5 - 10 minutes to get to your desired consistency.
- Season with salt and pepper
- Strain if you have a fine mesh strainer or chinois.
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