Veloute Sauce Recipe

July 22, 2012 12 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.

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

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: about 1 1/2 cups

Velouté Sauce Recipe


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 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.





Last modified on Thu 19 September 2019 9:24 am

Filed in: Sauce Recipes

Comments (12)

Trackback URL | Comments RSS Feed

  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.

  4. Brian says:

    When working with roux, hot stock is added to cold roux or if your roux is hot than cold stock is used.

    • avachef says:

      You have to add the hot stock in hot roux and stir fast until the sauce is smooth finely and simmer in medium-low heat for 10-15 min., season with salt and pepper to taste.

      • Geralt says:

        No, you’re wrong. It has to be cold roux and hot stock or hot roux and cold stock. That’s how traditional French cuisine works.

  5. avachef says:

    thanks a lot, it’s important to know what is the difference of brown and white stock

  6. Rispah says:

    In white stock there’s no Browning of meaty bones but it’s in brown stock.

  7. ryan says:

    A veloute is not a white roux it is a blonde roux. A white roux is for bechemel.

  8. ryan says:

    White roux and milk is beshamel. Blond roux blond stock (chicken or fish) is veloute. Brown roux and brown stock (beef) is an espanole.

Leave a Reply