Go Back Email Link
+ servings

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
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Condiments, Main Course
Cuisine French
Servings 2 cups
Calories 278 kcal

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
Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!