Include in Print View:

Veloute Sauce

Veloute Sauce recipe image
Veloute is one of the five classic French mother sauces, known for its luxurious, pale golden color and velvety texture. This recipe creates a smooth, savory base using a blond roux of butter and flour, enriched with hot chicken stock. It serves as the perfect foundation for countless derivative sauces, such as Allemande, Supreme, or Cream of Chicken. The result is a rich, comforting sauce that pairs beautifully with roasted poultry, steamed fish, or vegetables. Mastering this simple technique adds a professional touch to any home-cooked meal, offering a depth of flavor that canned alternatives simply cannot match. It is versatile enough for elegant dinners or hearty weeknight suppers.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 449.0
Description
Veloute is one of the five classic French mother sauces, known for its luxurious, pale golden color and velvety texture. This recipe creates a smooth, savory base using a blond roux of butter and flour, enriched with hot chicken stock. It serves as the perfect foundation for countless derivative sauces, such as Allemande, Supreme, or Cream of Chicken. The result is a rich, comforting sauce that pairs beautifully with roasted poultry, steamed fish, or vegetables. Mastering this simple technique adds a professional touch to any home-cooked meal, offering a depth of flavor that canned alternatives simply cannot match. It is versatile enough for elegant dinners or hearty weeknight suppers.
Ingredients
  • 4 tablespoon Unsalted butter
  • 1/4 cup All purpose flour
  • 2 cup Chicken stock, hot
  • 1/4 teaspoon Salt
Directions
  1. 1
    In a heavy-bottomed saucepan, melt the unsalted butter over moderate heat until the foam subsides.
  2. 2
    Add the all-purpose flour and cook, stirring constantly with a wooden spoon, for 3 minutes to form a blond roux.
  3. 3
    Gradually whisk in the hot chicken stock, ensuring there are no lumps, and bring the mixture to a boil while stirring constantly.
  4. 4
    Reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens to the desired consistency.
  5. 5
    Season with salt and white pepper to taste.
  6. 6
    Finish the sauce by whisking in 2 tablespoons of cold butter off the heat for extra gloss and richness.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 449.0kcal
% Daily Value *
Total Fat 26.7g42%
Saturated Fat 11.6g58%
Cholesterol 139.1mg47%
Sodium 1317.8mg55%
Total Carbohydrate 11.4g4%
Dietary Fiber 0.4g2%
Sugars 0.1g
Protein 34.0g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: veloute, sauce, french, roux, chicken, stock, mother sauce, classic, blond roux, creamy, base, culinary, simmer, whisk, rich, savory, homemade, traditional, garnish, versatile
Read it online: https://www.chefs-mate.com/recipe/veloute-sauce/