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Velouté Sauce

Velouté Sauce with clear ingredients, a practical method and useful kitchen notes.

By Gary Burfield-Wallis First published Updated
Velouté sauce served in a white bowl with herb garnish.
A smooth velouté sauce finished with a light herb garnish.

At a glance

Recipe summary

Prep
5 min
Cook
15 min
Total
20 min
Serves
One batch
Skill
Easy

Velouté is one of the classical French mother sauces. Its basic technique is straightforward: make a pale roux from butter and flour, then whisk in a light stock until the sauce is smooth and velvety.

It can be used as a base for soups, poultry or fish sauces, or adapted with cream, herbs and other flavourings.

What you need

Ingredients

Metric US Ingredient
50 g 1.8 oz butter
50 g 1.8 oz plain flour
500 ml 2 cups + 2 tbsp chicken or fish stock Use a light, well-flavoured stock.
To taste To taste salt and black pepper

How to make it

Method

  1. Melt the butter in a saucepan over medium heat.
  2. Add the flour and whisk until smooth. Cook the roux for a few minutes, keeping it pale and lightly golden rather than allowing it to brown.
  3. Add the stock gradually, whisking continuously so the sauce stays smooth.
  4. Continue cooking and whisking until the sauce thickens.
  5. Simmer gently for a few minutes, then season to taste.

Useful notes

Equipment

  • Medium saucepan
  • Whisk

Substitutions

  • Chicken stock produces a chicken velouté; fish stock produces a fish velouté. The flavour and final use should match the stock.

Allergen notes

  • Contains milk and gluten.
  • Check the stock label for celery and other allergens.

Storage

Cool promptly, refrigerate in a covered container and reheat gently while whisking. Add a splash of stock if the sauce thickens in storage.

Tips

  • This ratio makes a fairly thick sauce; keep extra hot stock available and whisk it in gradually if a looser consistency is needed.