Velouté sauce is one of the
5 mother sauces, that's why we think it is important for you guys to know how it's made!
Velouté sauce is very similar to
bechamel sauce. It is also being thickened with a roux, but instead of milk,
chicken stock (or any other light stock) will be the flavoring.
Ingredients needed
- 50 gram butter
- 60 gram all-purpose flour
- 1 liter chicken stock
- pepper and salt to liking
Veloute sauce ingredients
You can use any kind of chicken stock, but
home-made gives the best result. The end result of the sauce will be much richer in flavor.
Check out our recipe for chicken stock. The color should still be light, so you start with a
blond roux. This means you add butter to a small saucepan and slowly melt the butter. Be careful it won't start to brown, it's meant to be a light-colored roux. Add the all-purpose flour all at once and stir it well. Let it cook on low heat for a few minutes, the reason you have to do this is to get rid of that 'flour taste'.
Now you can choose to either let the roux cool off completely and heat the chicken stock, or add the cold chicken stock to the roux. Whatever you do, one of them should be hot and the other one should be cold to prevent lumps in the eventually sauce.
Add the chicken stock little by little to the roux and keep on stirring well with a whisk. Let the sauce cook on medium heat for a few minutes and you will notice it will start the thicken. SEASON with pepper and salt and serve when you've reached the desired thickness.
How to make veloute sauce
Velouté sauce goes great with chicken fillets or any other light meat. You can also use a different kind of light stock, like
fish stock and then serve it with some cooked light fish.
Veloute sauce ingredients
You can use any kind of chicken stock, but home-made gives the best result. The end result of the sauce will be much richer in flavor. Check out our recipe for chicken stock. The color should still be light, so you start with a blond roux. This means you add butter to a small saucepan and slowly melt the butter. Be careful it won't start to brown, it's meant to be a light-colored roux. Add the all-purpose flour all at once and stir it well. Let it cook on low heat for a few minutes, the reason you have to do this is to get rid of that 'flour taste'.
Now you can choose to either let the roux cool off completely and heat the chicken stock, or add the cold chicken stock to the roux. Whatever you do, one of them should be hot and the other one should be cold to prevent lumps in the eventually sauce.
Add the chicken stock little by little to the roux and keep on stirring well with a whisk. Let the sauce cook on medium heat for a few minutes and you will notice it will start the thicken. SEASON with pepper and salt and serve when you've reached the desired thickness.
How to make veloute sauce
Velouté sauce goes great with chicken fillets or any other light meat. You can also use a different kind of light stock, like fish stock and then serve it with some cooked light fish.