Cooking School Lesson

How to Make Velouté Sauce

Lesson Graduates

Joel D Cassie B Skye V Thomas W April F Suputtra H Mohammed A Robin M Kevin C Jerry B Josh P Benjamin J Mariana D Carmela R Derek P Gil D Mohamed H Ileana N Kevin R Ashley A Giuseppe D Vicki H Joey P Nelson P Dan V Rylla R Gerald G Nicole B Carissa S Nancy B Janet V Devon T Sonia V Steve A Larry W Kassy C Rick L Gregery B Michaela V Gill T Anojith S Kallie M

Lesson completed by:
4548 students

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Play Intro Video

Lesson Snapshot:

  • 1 instructional video
  • 8 practice recipes
  • 26 tip and technique videos
  • interactive quiz

Lesson Description & Goals

Velouté is one of the five mother sauces which is made by thickening a flavorful stock with a roux.

As its name implies, its velvety and smooth texture is what makes a velouté sauce so special. Not only can velouté be used to create many delicious sauces, it can also be used to make a variety of soups and dishes from almost every cuisine. The importance of a velouté is that once mastered, it teaches you exactly what to look for in a perfect sauce, especially in terms of consistency and mouth feel. Once you have grasped the technique and concept of a velouté sauce, no other sauce allows you to play and experiment with different combinations of aromatics, herbs and spices and pastes.

In this lesson, you will learn about velouté sauce and the components used to make it. You will learn the steps to make a basic velouté sauce and how to season, enrich and store it. Finally, you will learn how to vary a basic velouté sauce to compliment the flavor profiles of the many dishes you will be able to create.

  • Describe what velouté sauce is
  • List the steps to prepare velouté sauce
  • Make velouté sauce
  • Know how to prevent clumping and how to correct it
  • List some uses for velouté sauce

Lesson Topic Videos

Lesson Practice Recipes

This lesson includes access to the following text & instructional video recipes

Rouxbe Recipes

Seafood with Thai Green Curry

by Tony M in Rouxbe Recipes

Seared scallops, prawns and mussels are paired with a velvety smooth velouté sauce. With just a hint of Thai green curry p...

Comments: 20 Views: 12132 Success: 83%

Chicken Pot Pie

by Tony M in Rouxbe Recipes

These home-made and deliciously flaky pot pies are filled with tender vegetables and chicken. Leftover turkey would also w...

Comments: 49 Views: 17848 Success: 93%

Velouté Sauce

by Tony M in Rouxbe Recipes

Smooth and silky velouté simply consists of roux and stock. Many different sauces and dishes can be created from this clas...

Comments: 5 Views: 10337 Success: 100%
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Cream of Celeriac Soup

by Dawn T in Rouxbe Recipes

Celery root gives this creamy soup a light and interesting flavor.

Comments: 0 Views: 2885 Success: 0%
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Chicken and Corn Chowder

by Kimberley S in Rouxbe Recipes

Rich, creamy and satisfying chicken corn chowder is so simple to make.

Comments: 0 Views: 4750 Success: 100%
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New England Clam Chowder

by Dawn T in Rouxbe Recipes

This thick and creamy chowder is made with diced onions, potatoes, celery, carrots, bacon and, of course, clams.

Comments: 3 Views: 3521 Success: 100%

Mushroom and Barley Soup

by Dawn T in Rouxbe Recipes

Earthy porcinis, button mushrooms and sage make up this exquisite soup.

Comments: 30 Views: 13436 Success: 99%

Chicken and Dumplings

by Dawn T in Rouxbe Recipes

Chicken and dumplings is the ultimate soul-warming dish. Vegetables and chicken are smothered in a silky velouté sauce and...

Comments: 39 Views: 9417 Success: 96%

Lesson Prerequisites Question_mark
IMPORTANT NOTE:
We wanted you to be aware that there are one or more identified prerequisites to this lesson. Whether you choose to purchase a prerequisite lesson or lessons is up to you, but this lesson will likely include references to prerequisite lessons.

What People are Saying

Chris G
One of my favorite lessons so far, I'm loving what I'm learning at Rouxbe!
I took the lesson last night and then made it using dried red chile as my aromatic to go with grilled chicken. It was exceptional, I can't believe I haven't been using this base... More >>

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