Veloute Sauce

By mistynoelle13

This simple, stock-based sauce forms the base of many other sauces, such as:

Allemande - classic velouté thickened with egg yolks
Bercy - velouté made with fish stock, white wine and shallots
Suprême - classic velouté made with mushrooms and cream

Ingredients

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups chicken stock (approx.)
• salt (to taste)
• white pepper (to taste)

Details

Servings 2
Preparation time 5mins
Cooking time 20mins

Preparation

Step 1

1. To start the velouté, first melt the butter over medium-low heat. Then add the flour and whisk until fully incorporated. Cook the roux until it just starts to change color (also known as a blond roux).

2. Slowly add the stock, a bit at a time. Whisk and let it come back to a gentle boil each time before adding more stock. Add the stock until you reach a silky-smooth consistency.

3. Once done, season with salt and white pepper to taste. The sauce may thicken slightly as it cools, so if you’re not planning to use it right away, you may need to loosen it up with a bit more hot stock before using.