Velouté

A light, velvety sauce made from a roux mixed with a light stock (such as chicken, fish, or veal). It’s less rich than béchamel. Works well as a base for sauces like allemande and suprême. Commonly served with poultry or fish dishes.

Prep time

15 min

Serves

up to 6

Cook time

2 hours

THE FACTS
Chop and simmer

Able to dial up / down the taste

Cheap to create

Lasts up to 4 days in the fridge

Able to freeze

Base to build on

INGREDIENTS

80g butter

80g plain flour

866g cups chicken stock (2 liters)

Yield: x4 cups of velouté

CHOOSE A BASE:

Velouté sauce is a classic French sauce made from a light roux (a mixture of butter and flour) and a clear stock, typically chicken, fish, or veal. Its smooth, velvety texture and subtle flavour make it a versatile base for many dishes, including soups and gravies. The sauce can be enriched with various additions like cream or wine, and it serves as one of the foundational "mother sauces" in classical French cuisine.

Just a Sliver Tutorial

3 min

Just a Sliver Tutorial

13 min

Place butter in a fry pan and melt, don’t bring to a simmer just ensure its warm.

Sprinkle plain flour over the top of the butter and with a whist mix vigorously to prevent any lumps.

Once all the flour has been incorporated, add ½ of the warm chicken stock.

Mix in completely and if the consistency is at your liking, you are able to serve.

If the sauce is too think you are able to add additional chicken stock to loosen the sauce.

To intensify the taste you are able to keep the velouté on the heat for longer, however you will have to add some butter and warm chicken stock or the sauce will thicken too much.