Classic French velouté sauce recipe, one of the 5 mother sauces. The perfect addition to your culinary repertoire. If you’re looking to take your sauce-making skills to the realm of a professional chef.

Then you need to try out this classic velouté sauce recipe! I’m going to share with you how to make this velvety sauce in just a few easy steps.

All the tips and tricks that the professionals use to get the best flavor, and consistency. I’ll give you all the chef’s secrets, tips, and tricks to make this beautiful sauce.

Classic French Velouté Sauce Recipe

Velouté sauce recipe shares a similar method with the famous Espagnole sauce. Just like its counterpart, velouté sauce starts with a roux and uses stock. However, with a few unique twists to make it stand out.

Making a velouté sauce requires less time for the roux than Espagnole sauce. When making velouté sauce, you only need to cook the roux until it turns a beautiful blonde color. This should only take around 5-10 minutes.

Also, the stock we’ll be using is white chicken stock (the bones haven’t been roasted before adding to the stock). However, you can use fish, or vegetables as well. Depending on what flavors you want to achieve.

Velouté is a velvety, creamy-colored sauce, that comes from the blond roux and the white stock.

The Ingredients You’ll Need

• 50g (1.76oz) of salted butter – I use salted butter as it enhances the overall flavor.
• 3.5 tablespoons of strong flour.
• 2 cups white chicken stock.

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• Butter – I prefer to use salted butter. This adds to the taste and you won’t need to add too much more salt to the finished sauce.
• Strong flour – You can use plain flour as well. This will complete the ingredients for the roux. The roux is what will thicken the velouté.
• Chicken Stock – The key ingredient for this velouté sauce recipe. It provides the base flavor for the sauce and gives it a luscious savory taste.
  • You could use low-sodium store-bought stock. I prefer to make my own chicken stock from scratch. That way I can control what goes into it, and it has a superior flavor.

That’s it there are only 3 ingredients for the classic velouté sauce recipe. There are some optional ingredients that you could use to enhance the overall flavor.

Optional Ingredients

• Bouquet Garni, peppercorns, or bay leaf.

A Bouquet Garni, the herbs I like to use are fresh thyme, rosemary, sage, and bay leaf. You can also add peppercorns or crushed garlic. These are only for flavor and will be strained off before serving the sauce.

Making The Blonde Roux

• Step 1 — Melt the butter in a saucepan add the flour to make a roux. Let it simmer until it starts to turn a blonde color. This should only take 5-10 minutes.

Once the roux is cooked out whisk in the stock, the stock should be hot or at least warm. This will speed up the thickening process. Keep whisking until the sauce thickens this will prevent any lumps from forming.

• Step 2 — Cover the velouté, use a cartouche and simmer for around 20-30 minutes. Simmering the sauce will develop the flavors and reduce the sauce slightly. It needs to be simmered on a very low heat so it won’t catch on the bottom of the saucepan and burn.

Now taste the sauce and adjust the seasoning if needed. Use quality sea salt and ground white pepper. Don’t use black pepper, you’ll have black flecks through the sauce, which doesn’t look appealing.

The Perfect Combination For A Variety Of Dishes

Velouté sauce is a versatile and flavorful velvety sauce. That can be served with a variety of dishes. Here are some ideas that pair well with velouté sauce.

• Poultry Velouté sauce complements roasted or broiled chicken, turkey, or duck. It adds layers of flavor and velvety texture.
• Pot Pies And Casseroles Velouté sauce can be used as a flavor base for pot pies or casseroles. Providing a deliciously creamy and savory element.
• Meat Velouté sauce can be paired with roast beef ribeye, baked ham on the bone, or braised meats like beef cheeks or pork shoulder. Adding new flavor dimensions and velvety texture.

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Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.

Classic Velouté Sauce Recipe From Ordinary to Extraordinary

4 from 1 vote

PREP TIME: | 5 minutes mins

COOK TIME: | 30 minutes mins

TOTAL TIME: | 35 minutes mins

SERVINGS: | 4 servings

AUTHOR: | Shannon The Helpful Chef

PIN PRINT RECIPE

DESCRIPTION

DISH SUMMARY

Take your sauce-making from ordinary to extraordinary. This classic velouté sauce recipe is the perfect addition to your culinary recipe repertoire.

Equipment

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  Cookware
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  Kitchen Gadgets
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  Kitchen Knives

Ingredients

1x2x3x

METRICUS CUSTOMARY

• ▢ 50 g Butter salted
• ▢ 3.5 tbsp Flour strong or plain
• ▢ 2 cup Beef stock homemade
• ▢ ½ tsp Salt sea or Himalayan pink
• ▢ ¼ tsp Pepper white ground

Optional Ingredients

• ▢ 1 Bouquet Garni thyme, rosemary, sage

Instructions

SHOWHIDE

• Melt The Butter – In a saucepan and add the flour to make a roux. Let it simmer until it starts to turn a blonde color. This should only take 5-10 minutes.

  Once the roux is cooked out whisk in the stock, the stock should be hot or at least warm. This will speed up the thickening process. Keep whisking until the sauce thickens this will prevent any lumps from forming.
  
• Cover The Velouté – Use a cartouche and simmer for around 20-30 minutes. Simmering the sauce will develop the flavors and reduce the sauce slightly. It needs to be simmered on a very low heat so it won’t catch on the bottom of the saucepan and burn.
  
• Now taste the sauce and adjust the seasoning if needed. Use quality sea salt and ground white pepper. Don’t use black pepper, you’ll have black flecks through the sauce, which doesn’t look appealing.
  

Chef Tips

• Use a heavy-based saucepan.
• Slowly cook out the roux to achieve a blonde color.
• Use hot stock and whisk continuously when adding it to the roux.
• Cover with a cartouche when simmering. This will prevent the sauce from forming a skin or reducing too much.
• Strain the finished sauce through a fine-mesh sieve to remove any lumps or flavor enhancers.
• When cooking out the roux don’t rush it. Let it cook on low heat, stirring every couple of minutes so it doesn’t catch and burn.
• Keep whisking until the sauce thickens this will prevent any lumps from forming.
• Make sure to heat the stock before adding it to the roux. Adding heated stock to the roux will help the sauce thicken more quickly. This may also prevent lumps from forming.

Nutrition

Serving>1 serve | Calories>140kcal | Carbohydrates>10g | Protein>3g | Fat>11g | Saturated Fat>6g | Polyunsaturated Fat>1g | Monounsaturated Fat>3g | Trans Fat>0.4g | Cholesterol>27mg | Sodium>757mg | Potassium>280mg | Fiber>2g | Sugar>1g | Vitamin A>595IU | Vitamin C>2mg | Calcium>93mg | Iron>4mg

COURSE:

Condiment

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Sauces

CUISINE:

French

KEYWORD:

Bloude Roux

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Chicken Stock

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Velouté Sauce

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