Velouté Sauce
A smooth, velvety white sauce made from light stock thickened with a roux. One of the five mother sauces of French cuisine, it serves as a base for countless other sauces.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups chicken stock (can substitute with fish or veal stock), warmed
- 1/2 tsp salt
- 1/8 tsp white pepper
- 1 bay leaf
- 1 fresh thyme sprig (optional)
Instructions
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1
In a medium saucepan, melt 1/4 cup unsalted butter over medium-low heat.
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2
Add 1/4 cup all-purpose flour and whisk constantly for about 2-3 minutes to make a blond roux. Do not allow it to brown.
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3
Gradually whisk in 3 cups warmed chicken stock (can substitute with fish or veal stock), a little at a time, ensuring each addition is fully incorporated before adding more.
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4
Add 1 bay leaf and 1 fresh thyme sprig (optional) if using.
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5
Bring the sauce to a gentle simmer and cook, whisking occasionally, for about 15 minutes until thickened and smooth.
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6
The sauce should coat the back of a spoon and leave a clean line when you run your finger through it.
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7
Remove and discard the bay leaf and thyme sprig.
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8
Season with 1/2 tsp salt and 1/8 tsp white pepper to taste.
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9
Use immediately or allow to cool slightly and place a piece of plastic wrap directly on the surface to prevent a skin from forming if not using right away.