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Velouté Sauce Recipe
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Velouté Sauce Recipe

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 6 servings
Course: Condiments
Cuisine: French

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

    Cup of Yum
  1. All you need to do is assemble the ingredients and get your cookware together.
  2. Bring the stock to a simmer in a large saucepan.
  3. 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.
  4. Whisk the simmering stock into the roux and keep heating and whisking.
  5. 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.
  6. Depending on your stove-top, the sauce may take 5 - 10 minutes to get to your desired consistency.
  7. Season with salt and pepper
  8. Strain if you have a fine mesh strainer or chinois.