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 classic, French mother sauce.

  • Serves: About 1.5 cup
  • Active Time: 20 mins
  • Total Time: 20 mins
  • Comments: 5
  • Views: 10359
  • Success 100%
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Step 1: Making the Velouté Sauce

Making the Velouté Sauce

To start the velouté, first melt the butter over medium-low heat. Add the flour and whisk until fully incorporated. Cook the roux until it turns a blond color.

Slowly add the stock, a bit at a time. Whisk and let it come back to a gentle boil each time before adding more stock. Add the stock until you reach a silky-smooth consistency.

Once done, season with salt and white pepper to taste. The sauce may thicken slightly as it cools, so if you’re not planning to use it right away, you may need to loosen it up with a bit more hot stock before using.

Velouté sauce can be used in many dishes, from soups to sauces. It goes particularly well with poultry and seafood dishes.

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups white chicken stock (approx.)
  • kosher salt (to taste)
  • white pepper (to taste)

Notes

Velouté is one of the five classic mother sauces in French cuisine. This simple, stock-based sauce forms the base of many other sauces, such as:

Allemande - classic velouté thickened with egg yolks
Bercy - velouté made with fish stock, white wine and shallots
Suprême - classic velouté made with mushrooms and cream

Related Tips & Techniques

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What is Veloute Sauce?

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Making Roux for Veloute Sauce

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Stock Making Essentials

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What is White Pepper?

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Kitchen Tools | Whisks

Related Cooking School Lessons

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How to Make Velouté Sauce

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How to Make Roux

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How to Make Stock | Fundamentals
Barb B

Help

I'm making chicken cordon bleu for a diner party, what kind of sauce would I make to enhance the elegence of the dish?

Dawn T
Rouxbe Staff

Re: Sauce to Serve with Chicken Cordon Bleu

For sauces you have several options. You could make a veloute or a bechamel sauce. You could also just make a light sauce such as this one here (see Step 4 of the recipe). You could also make a Dijon cream sauce (search "Dijon" on Rouxbe for a recipe). For more ideas you could even do an online search as there are many more sauce ideas that could work for this dish. Good luck and enjoy your dinner party. Cheers!

R gordon S

Dijon Cream

You can't beat a dijon-cream sauce. It will be rich. Use a little creme fraiche with it.

Luke S

why go slow?

I (accidentally) dumped about 2 cups of stock in all at once and it still thickened. Is that because the stock was extremely gelatinous?

Kimberley S
Rouxbe Staff

RE: Adding Stock Slowly to Roux

Adding liquid slowly to roux is done to ensure there are no lumps. If the ratios were the same, the liquid will thicken no matter what was used (milk, water, stock). You might find it helpful to check out the lesson on Veloute Sauce in the cooking school. Cheers!

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