Velouté ("vuh-loo-tay") - one of the five classical French "mother sauces" - is a stock-based sauce thickened with white roux. Methodically similar to Bechamel, it differs in that velouté uses white stock (stock made using unroasted bones) whereas Bechamel is milk-based. It's especially great with poultry and seafood dishes, although veal and ham velouté are not uncommon.

Seasoning is not needed as Velouté is commonly used as a foundation sauce for other secondary sauces, such as Sauce Allemande (veal-based), Sauce Vin Blanc (white wine sauce), Sauce Poulette (versatile), Sauce Normandy (fish-based), Sauce Bercy (fish-based), and Sauce Supreme (chicken-based).

Once you'd mastered Bechamel, this should be a breeze to add-on in your sauce repertoire. It's a versatile sauce applicable to most dishes. Using a good quality stock base is key.

Velouté Sauce Recipe

Ingredients (for 400ml sauce)
  • 30g unsalted butter
  • 30g plain flour
  • 500ml white veal, chicken, vegetable or fish stock (depending on dish)

  • 2 medium (preferably heavy-based) saucepan
  • Whisk
  • Wooden spatula / spoon

  • Heat the stock up to a light simmer in a saucepan. 
  • In a separate saucepan, melt butter over fairly low heat in a saucepan until foaming.
  • Add the flour in and stir the mixture with a wooden spoon/spatula until it forms a thick and smooth paste. Once it reaches a light, sandy colour (not brown), the roux is ready.
  • Increase to medium heat and gradually add the hot stock to the roux. Whisk vigorously at each stage to incorporate into a smooth paste with no lumps.
  • Bring the sauce to boil, then reduce the heat to a gentle simmer for 15-20 min, whilst stirring and skimming frequently. Remove from heat once the sauce is thick and velvety.
  • For an extra smooth sauce, strain through a cloth. 
  • Serve immediately or keep it warm in a jug by placing the jug in a pan of simmering water prior to serving.

Like this post? Why not learn to make other sauces from scratch to add that extra pizazz for tonight's dinner?

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