Go Back
+ servings

Velouté Sauce Recipe

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Sauces
Cuisine: French
Servings: 6 servings


  • 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.