Velouté Sauce Recipe

July 22, 2012 4 Comments

Velouté Sauce Recipe

How to make a classic Velouté white sauce at home!

Don’t get nervous about the names of some of these classic sauces like velouté (veh-loo-TAY). It’s a fancy French name for a white sauce that is stock based and thickened with a white roux.

The stock used is usually chicken, veal, or fish. Velouté is considered one of the five ‘mother sauces’ that almost all of the classic French sauces are derived from.

It is an important sauce to have in your repertoire because from it, you can prepare a myriad of other sauces just by adding a few simple ingredients. The two most notable sauces that are based on velouté are Sauce Allemande and Sauce Supreme.

Below the recipe is a cooking video demonstration on make Veloute Sauce. You can also learn more about making sauces at home here.

Velouté Sauce Recipe

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: about 1 1/2 cups

Velouté Sauce Recipe

Ingredients

1 1/2 cups white stock (veal, chicken, or fish) - white stock just means the bones were not roasted

2 tablespoons unsalted butter

3 tablespoons flour

Salt & Pepper - to taste

How To Prepare At Home

All you need to do is assemble the ingredients and get your cookware together.

Bring the stock to a simmer in a large saucepan.

In a separate saucepan, melt the butter over low heat (don't let it burn) and add the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes. You are making the roux. Take a good whiff and it should have a pleasant toasted smell.

Whisk the simmering stock into the roux and keep heating and whisking. When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens. A thin skin may form, just skim it away with your spoon. Depending on your stovetop, the sauce may take 5 - 10 minutes to get to your desired consistency.

Season with salt and pepper

Strain if you have a fine mesh strainer or chinois.

Last modified on Mon 14 July 2014 9:55 am

Filed in: Sauce Recipes

Comments (4)

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  1. Isabelle says:

    I m interested in the veloute with spinach.

    May I have the instructions as how to prepare it?

    Thank you

    • Ruairidh McQuade says:

      Follow the basic instructions to make a veloute if you dont want chicken stock use veg
      take a handful of spinach and blitz (blend) it through the sauce until you have your desired taste..

  2. amani says:

    thanks for this interested tips.

  3. David Northey says:

    Dos anyone know how to make a Noilly Prat veloute that works well with pasta and seafood? Truly grateful for any advice.

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