Velouté Sauce

Name: Velouté Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: French
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)

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.

25 minEasyServes 680 cal/serving

FrenchSauceStovetopStandardLow CarbNut-FreeSoy-FreeLow-SodiumAlcohol-FreeCorn-Free

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

1

In a medium saucepan, melt 1/4 cup unsalted butter over medium-low heat.
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.
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.
4

Add 1 bay leaf and 1 fresh thyme sprig (optional) if using.
5

Bring the sauce to a gentle simmer and cook, whisking occasionally, for about 15 minutes until thickened and smooth.
6

The sauce should coat the back of a spoon and leave a clean line when you run your finger through it.
7

Remove and discard the bay leaf and thyme sprig.
8

Season with 1/2 tsp salt and 1/8 tsp white pepper to taste.
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.

Questions

Can I make Velouté Sauce dairy-free?

Yes. The dairy in this entry is 1/4 cup unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Velouté Sauce gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Velouté Sauce keep?

Refrigerated in a sealed jar, it keeps four to five days. Dairy sauces separate when frozen; reheat gently with a splash of milk instead of freezing.

Can I halve or double Velouté Sauce?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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