Velouté

Velouté is one of the five classical French mother sauces. It is made by thickening a light stock—commonly chicken, veal or fish—with a blond roux, then simmering until smooth and velvety. The French word velouté means “velvety,” describing the sauce’s texture.

Basic method

1. Prepare a blond roux by cooking flour and fat together without allowing the mixture to brown deeply.
2. Gradually whisk in the appropriate hot or warm stock, taking care to avoid lumps.
3. Bring the sauce to a gentle simmer and cook until the flour taste is removed and the desired consistency is reached.
4. Skim and strain as needed for a smooth finish.

Types and derivatives

The stock determines the style: chicken velouté, veal velouté or fish velouté. Classical derivatives include sauce suprême, made from chicken velouté with cream, and sauce vin blanc, a fish-based derivative. The exact classical formulas vary between culinary references.

Uses in the kitchen

Velouté is used as a finished sauce, a base for cream soups and a foundation for derivative sauces served with poultry, fish and other dishes.

Chef’s tip: Cook the roux sufficiently, add stock gradually and simmer gently. A smooth velouté should have body without feeling pasty or floury.

Key distinction: Velouté is thickened with a blond roux and light stock. Béchamel uses milk as its principal liquid.