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.
Most classic white sauces are derived from Velouté sauce, which is just a white stock (veal, chicken, or fish for example) that has been thickened with a white roux (an equal combination of flour and fat, typically butter).
The difference between a white stock and a brown stock is whether or not the bones it is made from have been roasted or not. Stocks made with roasted bones are considered brown.
From this basic Velouté sauce, you can create dozens of other sauces by introducing other ingredients. The two most famous classic sauces made from Velouté are Allemande (German Sauce) and Sauce Suprěme.
You can also learn more about making sauces at home here.
Velouté Sauce Recipe
- 1 ½ cups white stock veal, chicken, or fish - white stock just means the bones were not roasted
- 2 tablespoons butter unsalted
- 3 tablespoons flour
- salt and pepper to taste
- 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 stove-top, 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.