Veloute Sauce Recipe
Active Prep: 5 min
Cook: 25 min
- 3 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 2 1/2 cups chicken, veal, or seafood stock
- 1 Tbsp. French Style Bouquet Garni
- Salt & pepper, to taste
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To learn more about veloute and the other French mother sauces, check out our guide! Customize this sauce by adding a curry powder, dried herb, or any of your favorite blends to complement your main dish.
Melt butter in a medium pot over medium heat. Add flour and cook, stirring often, for 5 to 6 min., or until roux (flour mixture) is blond/lightly browned and has a toasted aroma. Slowly pour in stock while stirring constantly, then add dried herbs. Bring sauce to a boil, then reduce heat to low and simmer for 10 to 20 min., or until sauce is slightly thickened and coats the back of a spoon. Season with salt & pepper to taste. Pass sauce through a fine-mesh sieve to filter and serve immediately.
Serve with seafood, chicken, or veal; spoon over mashed or fried potatoes; or use as a base for a stew or chicken pot pie.
Ashlee Redger, Savory Spice Test Kitchen