International Cuisine > French Cuisine > Sauces (French) > Velouté Sauce Recipe

Classic French Velouté Sauce

Velouté sauce is one of the five mother sauces of classical French cuisine. This recipe provides a detailed guide to creating a smooth, rich, and flavorful velouté, perfect for enhancing poultry, fish, and vegetable dishes.

Prep Time
5 minutes
Cook Time
25 minutes
Servings
About 1 liter
Ingredients
  • 50 g Butter
  • 50 g All-purpose flour
  • 1 L Chicken or Fish Stock
  • To taste Salt
  • To taste White pepper

Making the Roux

Begin by melting the butter in a heavy-bottomed saucepan over medium heat. Ensure the butter is fully melted but not browned. Once melted, add the flour all at once. Using a whisk, immediately combine the butter and flour, creating a smooth paste known as a roux. Cook the roux for 2-3 minutes, stirring constantly. This step is crucial for removing the raw flour taste. The roux should be pale in color, often described as a 'white roux'.

Adding the Stock

Gradually whisk in the warm chicken or fish stock. Add about 1/4 of the stock to the roux and whisk vigorously until completely smooth. This prevents lumps from forming. Continue adding the stock in increments, whisking constantly after each addition. Ensure each addition is fully incorporated before adding more. Once all the stock has been added, bring the sauce to a simmer.

Simmering and Seasoning

Reduce the heat to low and simmer the velouté gently for 20 minutes, or until it thickens to your desired consistency. Stir frequently to prevent the sauce from sticking to the bottom of the pan and scorching. As the sauce simmers, it will gradually thicken. If it becomes too thick, add a little more stock to thin it out. Season with salt and white pepper to taste. Remember that the flavor will intensify as the sauce reduces.

Straining (Optional)

For an extra smooth velouté, strain the sauce through a fine-mesh sieve lined with cheesecloth. This step will remove any small lumps or impurities, resulting in a silky smooth texture.

Serving Suggestions

Velouté sauce can be served as is, or used as a base for other sauces. It pairs well with poultry (chicken velouté), fish (fish velouté), and vegetables. It can also be enhanced with herbs, spices, or cream for added flavor.

Nutrition Facts (Estimated per 100g)

Please note that these values are approximate and can vary based on specific ingredients and preparation methods.

  • Calories: 60-80
  • Fat: 4-6g
  • Protein: 2-3g
  • Carbohydrates: 4-6g

Other Important Considerations for Nutrition

  • Fat Content: This recipe contains a significant amount of fat due to the butter used in the roux. Use butter sparingly if you are watching your fat intake.
  • Sodium Content: The sodium content can vary greatly depending on the sodium level of the stock used. Use low-sodium stock to reduce the sodium content of the final sauce.
  • Flour Type: All-purpose flour is used in this recipe. Using a gluten-free flour alternative might slightly alter the flavor and consistency of the sauce.

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FAQ

  • Can I use vegetable stock instead of chicken or fish stock?

    Yes, you can use vegetable stock. However, the flavor of the velouté will be different. Using chicken or fish stock will give a more traditional flavor.
  • How do I prevent lumps from forming in the sauce?

    The key to preventing lumps is to gradually add the warm stock to the roux while whisking constantly. Ensure each addition is fully incorporated before adding more stock. Simmering at a low temperature and frequent stirring also helps.
  • How long can I store velouté sauce?

    Velouté sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently. You can also freeze velouté sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.