Classic Velouté Sauce Recipe: The Silkiest French Mother Sauce You’ll Ever Make
Discover what veloute sauce is and master this essential French mother sauce with my simple, foolproof veloute sauce recipe. Ready in minutes and endlessly versatile.
Equipment
- Medium saucepan
- Whisk
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Fine mesh strainer (optional but recommended)
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken stock chicken broth recipe, veal broth, fish stock, or vegetable stock
- ¼ teaspoon salt or more, to taste
- ⅛ teaspoon white pepper
Instructions
- Warm stock in a pan.
- In a 1-quart pan, large enough to hold the full sauce amount, melt butter until a little bubbly, don’t let it brown.
- Whisk in flour to form a blond roux, cook for a few minutes whisking constantly.
- Slowly add warm stock while whisking and bring to a gentle boil.
- Turn down the heat and simmer for 10 minutes, stirring occasionally, until smooth and lightly thickened. It should coat the back of a spoon when lifted out of the sauce.
- Season with salt and pepper gently to your taste.
Notes
- Warm stock blends more smoothly into the roux.
- If the roux starts browning, lift the pan off the heat and keep whisking.
- Whisk constantly to avoid lumps and scorching.
- If too thick, add more stock. If too thin, simmer longer.
- For extra silkiness, strain the finished sauce.
Nutrition
Calories: 70kcalCarbohydrates: 4gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgSodium: 192mgPotassium: 67mgFiber: 0.1gSugar: 1gVitamin A: 133IUVitamin C: 0.1mgCalcium: 4mgIron: 0.3mg
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