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Velouté sauce served with poultry
Silky and rich French velouté sauce

Classic French Velouté Sauce

Author: Flavelo
Sauces and Gravies Recipes Main Courses
Velouté, meaning 'velvety', is one of the five French Mother Sauces. Making it is a lesson in patience: the meeting of a blonde 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-bottomed saucepan
  • Whisk (essential!)
  • Fine mesh sieve

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

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

Tip: Wait for the water in the butter to evaporate, but don't brown it! (Water loss).
2 ✓

Sprinkle in the flour and whisk constantly for 2-3 minutes until it turns pale yellow and smells like baked crust.

Tip: This is a 'blonde roux'. Heat removes the raw flour taste and coats starch granules in fat. (Dextrinization).
3 ✓

Gradually ladle in the warm stock while whisking wildly to prevent lumps.

Tip: Adding liquid gradually allows starch granules to swell evenly. (Gelatinization).
4 ✓

Once all liquid is added, reduce heat and simmer gently for 15 minutes. Stir occasionally.

Tip: Starch chains need time to fully unfurl and reach maximum thickening power. (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 is 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 like flour.
You didn't cook the roux or the finished sauce long enough. Flour needs time to cook out.
It's too thick.
Loosen it with a little extra stock.

Ingredients

  • 2 tbsp Butter
  • 2 tbsp All-Purpose Flour
  • 2 cups Strained Chicken Stock
  • 1 pinch Salt
  • 1 pinch White Pepper (to avoid black specks)