Veloute Sauce Recipe

Mildly flavored, rich, and creamy, this sauce is the perfect accompaniment for a variety of chicken recipes and vegetable dishes.
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  • 2 cups chicken stock
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 tablespoons light cream
  • salt to taste
  • white or black pepper to taste
Container:2 medium saucepans
0 mins
15 mins
15 mins
  • In a medium saucepan, heat the chicken stock until very hot, but not boiling.
  • In another medium saucepan (a heavy-bottomed pan works the best), melt the butter over moderate heat.
  • Add the all-purpose flour. While stirring for 2 to 3 minutes, the mixture (roux) should bubble and foam and the color should gradually darken. A light yellow to golden yellow color is desirable for a velouté sauce. It is important that the flour not burn, but it should be cooked thoroughly so that the resulting sauce will not attain a pasty, floury flavor.
  • After the roux has reached the correct doneness, remove the pan from the heat to allow the roux to cool slightly.
  • After the short cooling period, pour the chicken stock into the pan (chicken stock is used here for a chicken flavored velouté sauce).
  • Return the pan to moderate heat and whisk vigorously the liquid into the roux. Reduce the heat to a low simmer and continue stirring until the sauce becomes smooth.
  • When the sauce is ready to serve, stir in the cream and season with salt and pepper to taste.
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