Velouté
The Quirky Foodster Team
Ingredients
- Unsalted butter — 40 g (3 tbsp)
- All-purpose flour — 40 g (1/3 cup)
- White stock (chicken, veal or fish), warmed — 500 ml (2 cups)
- Salt — 3 g (1/2 tsp)
- White pepper — 1 g (1/4 tsp)
Method
- Melt butter over medium heat until foaming.
- Whisk in flour and cook 2-3 minutes without colouring, forming a blond roux.
- Gradually whisk in warmed stock, stirring continuously to avoid lumps.
- Simmer 20-25 minutes, skimming occasionally, until reduced and silky.
- Strain through a fine sieve, season with salt and white pepper.
Cultural Background: Another of the five mother sauces, velouté is built from a light roux and a white stock (chicken, veal or fish), giving it a silky texture and pale ivory colour. It forms the base for classic derivatives like sauce suprême and sauce allemande.
Tips: • Use a stock matched to the dish: fish velouté for seafood, chicken for poultry. • Skimming impurities as it simmers keeps the sauce clear and glossy.
Variations: • Enrich with cream and egg yolk for sauce suprême. • Add cream and lemon for sauce allemande.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Reheat gently over low heat, whisking in a little extra stock if it has thickened too much. Nutrition (per serving) Approx. 55 kcal, 1 g protein, 4 g fat, 3 g carbohydrate per 30 ml serving.
FAQs: What stock works best? Chicken velouté is most versatile; fish velouté suits seafood dishes specifically. Can I skip straining? Straining is recommended for the classic silky texture but can be skipped for a rustic version. SEO Metadata Title: Classic French Velouté Sauce Recipe Description: Master the silky French mother sauce velouté, made from a light roux and white stock. Keywords: velouté recipe, French mother sauce, white stock sauce
- Unsalted butter — 40 g (3 tbsp)
- All-purpose flour — 40 g (1/3 cup)
- White stock (chicken, veal or fish), warmed — 500 ml (2 cups)
- Salt — 3 g (1/2 tsp)
- White pepper — 1 g (1/4 tsp)
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