serves 4
  • Prep Time
    5 minutes
  • Additional Time
    5 minutes
  • Total Time
    10 minutes
  • 3 Tbsp. unsalted European butter from France
  • 3 Tbsp. all-purpose flour
  • 2 cup chicken stock
  • Salt, to taste
  • White pepper, to taste
The Five Mother Sauces

How to make Velouté sauce?

How to make Velouté sauce? A savory sauce made from a roux and a light stock, most commonly chicken, to accompany poultry and seafood dishes.

View all 5 Mother Sauces

STEP 1: Warm the stock

In a small saucepan, heat the 2 cups of stock to a simmer.

STEP 2: Make the roux

While the stock is heating, melt the butter in another saucepan over medium heat. When the butter is fully melted and bubbling, slowly add in the flour while stirring with a wooden spoon or whisking with a whisk.

Keep stirring until the butter and flour mixture forms a golden paste, about 3 minutes. The mixture will smell nutty as the flour cooks a bit. This recipe calls for a light roux, so the color should be light golden, and should not turn dark brown.

Add the stock. When the roux is ready, slowly pour in the warm stock a 1/4 cup at a time while whisking vigorously and constantly to ensure the sauce is lump-free.

Bring the sauce to a simmer and reduce the medium heat to medium-low heat. Continue simmering the sauce for 10 to 15 minutes, or until it thickens. The sauce is ready when it coats the back of a wooden spoon.

STEP 3: Season the sauce

Stir in the salt and pepper, to taste. Serve or use immediately.

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