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Velouté sauce served with poultry dishes
Perfectly silky velouté sauce made with chicken stock

French velouté sauce

Author: Flavelo
Recipes Main Courses Sauces and Gravies
Velouté, meaning 'velvety' sauce, is one of the five French Mother Sauces. Making it is a school of patience: the meeting of light butter roux and hot stock. The goal is a perfectly smooth, lump-free texture that is neither too runny nor pasty. This sauce is delicious on its own but can also be the starting point for countless other sauces (e.g. mushroom sauce).
🕒 Prep Time 5 mins
🍳 Cook Time 20 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 110 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Heavy-based saucepan
  • Whisk (essential!)
  • Fine sieve

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Melt the butter in a saucepan over medium heat until it starts to foam.

Tip: Wait until the water in the butter evaporates, but do not brown it! (Water loss).
2 ✓

Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes until pale yellow and smelling like baked pastry.

Tip: This is 'blond roux'. Heat treatment removes the raw flour taste and coats starch granules with fat. (Dextrinization).
3 ✓

Gradually add the warm stock, a ladleful at a time, whisking wildly to prevent lumps.

Tip: Gradual addition allows the starch granules to swell evenly in the liquid. (Gelatinisation).
4 ✓

Once all liquid is added, lower the heat and simmer for 15 minutes. Stir the bottom occasionally.

Tip: Starch chains need time to fully open and maximise thickening. (Starch hydration).
5 ✓

Season with salt and white pepper, then pass through a fine sieve for a perfectly silky result.

Tip: Straining mechanically removes any undissolved flour lumps.

Recipe FAQ

The sauce became lumpy.
Use a whisk and strain it at the end. The secret: either the roux should be cold and the stock hot, or vice versa.
It tastes floury.
You didn't cook the roux or the finished sauce long enough. Flour needs time to cook.
Too thick.
Loosen with a little extra stock.

Ingredients

  • 30 g Butter
  • 30 g Plain flour
  • 500 ml Strained chicken stock
  • 1 pinch Salt
  • 1 pinch White pepper (to avoid black specks)