Classic Velouté Sauce Recipe

What Is Velouté Sauce?

Velouté is one of the five classical French mother sauces. It is made by thickening a light stock—traditionally chicken, veal or fish stock—with a pale or blond roux. Unlike Béchamel, which is based on milk, velouté takes its flavour from stock and is used as a foundation for many derivative sauces.

Ingredients

• 360 mL white stock (chicken, veal or fish)
• 28 g unsalted butter
• 24 g all-purpose flour
• Salt and white pepper, to taste

Preparation time: approximately 5 minutes
Cooking time: approximately 15 minutes
Yield: approximately 400 mL

Method

1. Bring the stock to a gentle simmer in a saucepan.
2. In a separate saucepan, melt the butter over low heat without allowing it to brown.
3. Add the flour and stir continuously over medium-low heat for approximately 2 minutes to make a pale roux. It should smell lightly toasted but remain pale.
4. Gradually whisk the simmering stock into the roux, ensuring the mixture remains smooth and free of lumps.
5. Bring the sauce back to a gentle simmer, then reduce the heat and cook for approximately 5–10 minutes, stirring regularly, until the sauce thickens and the flour taste has disappeared.
6. Skim any skin or impurities from the surface. Season with salt and white pepper.
7. Strain through a fine chinois or sieve for a smooth, refined finish.

Choosing the Stock

Use chicken stock for poultry preparations, fish stock for seafood and veal stock for a delicate classical sauce. White stock is made without roasting the bones, which helps preserve a pale colour and a clean flavour.

Quality Standards

A good velouté should be smooth, glossy and free from lumps. It should lightly coat the back of a spoon without becoming pasty. If too thick, adjust with a little suitable stock; if too thin, reduce gently. Avoid adding dry flour directly to the finished sauce.

Derivative Sauces

Velouté is the foundation for classical sauces such as Sauce Suprême, Sauce Allemande and Sauce Vin Blanc. The stock and finishing ingredients determine which derivative is produced.

Chef’s tip: Cook the roux gently and add the stock gradually. A pale roux and a well-made stock are the foundation of a clean, balanced velouté.