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    Home » Recipes » Sauces

    How to Make Velouté Sauce

    Published: May 18, 2021 · Modified: Sep 3, 2021 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    Velouté Sauce is a creamy white sauce made from a white roux and white stock. While delicious on its own, this sauce is used for other sauces, gravies, and soups.

    A white bowl filled with veloute sauce with a golden spoon.

    One of the first lessons in culinary school is all about the five mother sauces. The five sauces are Bechamel, Tomato, Espagnole, Hollandaise, and Velouté. Similar to the bechamel sauce, velouté is thickened with a white roux. It is then combined with white stock made from either chicken, fish, or veal. 

    This chicken velouté sauce recipe is made with chicken stock, a common household staple. On its own, velouté sauce tastes like a light gravy. It is most often used as a starting point for other sauces, gravies, and soups versus served as is. Similar to its meaning in French, velvety, velouté has a smooth mouthfeel and luscious texture. 

    Jump to:
    • Ingredients
    • Instructions
    • How to Serve this Sauce
    • Frequently Asked Questions
    • Recipe Tips
    • Other Sauce Recipes You’ll Love
    • 📖 Recipe
    The ingredients needed for this recipe.

    Ingredients

    • Salted Butter – Salted butter is a flavorful starting point for the roux; however, unsalted butter works perfectly fine as well. 
    • All-Purpose Flour – The flour and butter make up the white roux. Stick with the household staple, all-purpose flour, for this recipe. 
    • Chicken Stock – Store-bought or homemade. 
    • Salt and White Pepper – Season to taste.

    Instructions

    The first step is to make the roux with equal parts butter and flour. In a saucepan over medium heat, melt the butter. 

    Butter melting in a saucepan.

    Stir in the all-purpose flour, to create a roux. Cook for two minutes, stirring constantly. 

    Butter and flour cooked into a roux.

    Whisk in the chicken stock, a ½ cup at a time, whisking until smooth and incorporated. 

    Chicken stock added to a roux in a small saucepan with a whisk.

    Season with salt and white pepper. *Start with a ¼ teaspoon of each. 

    Bring the liquid to a boil. Once boiling, reduce the heat to low and cook for an additional 10 minutes. Remove from the heat and serve immediately. 

    Veloute sauce poured over sliced chicken.

    How to Serve this Sauce

    Though not technically a finished sauce, this velouté recipe is delicious as is when paired with cooked chicken. It tastes similar to chicken gravy. As stated above, this recipe is a starting point for other velouté sauce derivatives including the following: 

    • Allemande – thickened with egg yolks
    • Supreme – made with mushrooms and cream
    • Poulette Sauce – made with mushrooms, parsley, and lemon

    In addition to the above sauces, velouté is a velvety base for creamy soups like cream of broccoli or potato. 

    Frequently Asked Questions

    Can velouté be made with fish stock?

    Yes, velouté is often made with fish stock. Follow the same instructions but replace the chicken stock with fish stock. From there, you can make sauce bercy which has the addition of white wine and shallots. 

    How do you store this sauce?

    Store the completed and cooled sauce in the refrigerator in an airtight container for up to 3 days. 

    Can you freeze this sauce?

    Yes, this sauce can be frozen. Allow it to cool completely before transferring it to an airtight container. Freeze the sauce for up to 3 months. 

    How do I fix a lumpy sauce?

    Pour the sauce through a mesh strainer.

    Recipe Tips

    Add a splash of white wine with the chicken stock for added flavor. 

    As stated above, start with ¼ teaspoon of each salt and white pepper. Taste the sauce before adding more. If using unsalted butter, start with ½ teaspoon of salt. 

    The sauce is done when it coats the back of a spoon. The longer the sauce is cooked, the thicker it will become.  

    A close-up of a spoonful of sauce.

    Other Sauce Recipes You’ll Love

    • How to Make Bechamel Sauce
    • How to Make Basic Tomato Sauce
    • Tzatziki Sauce Recipe
    • How to Make Garlic Confit

    This easy-to-make chicken velouté sauce recipe is a starting point for a multitude of sauce and soup recipes. Mastering this sauce will open a world of possibilities in the kitchen. Made with pantry staples, velouté is a simple sauce and the perfect starting point for mastering classic French cuisine. 

    📖 Recipe

    Veloute Sauce

    Katelyn Theofanis
    Veloute Sauce is made from a white roux and white stock. While delicious on its own, this sauce is a starting point for other sauces, gravies, and soups.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Condiments, Main Course
    Cuisine French
    Servings 2 cups
    Calories 278 kcal

    Equipment

    • Small Saucepan

    Ingredients
      

    • 3 tablespoon salted butter
    • 3 tablespoon all-purpose flour
    • 2 cups chicken stock store-bought or homemade
    • salt and white pepper to taste

    Instructions
     

    • In a saucepan over medium heat, melt the butter. 
    • Stir in the all-purpose flour, to create a roux. Cook for two minutes, stirring constantly. 
    • Whisk in the chicken stock, a ½ cup at a time, whisking until smooth and incorporated. Season with salt and white pepper. (Start with a ¼ teaspoon of each and taste before adding more.)
    • Bring the liquid to a boil. Once boiling, reduce the heat to low and cook for an additional 10 minutes. Remove from the heat and serve immediately. 

    Nutrition

    Calories: 278kcalCarbohydrates: 17gProtein: 7gFat: 20gSaturated Fat: 12gTrans Fat: 1gCholesterol: 52mgSodium: 493mgPotassium: 269mgFiber: 1gSugar: 4gVitamin A: 532IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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