Traditional Velouté Sauce | Recipe for Velouté Sauce | How to make a Velouté Sauce | Velouté Sauce

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lighter and often more accessible.

Melt 3 tablespoons of butter in a saucepan over medium heat until fully melted, making sure not to brown it.

Add 3 tablespoons of flour to the melted butter and whisk continuously for roughly 2 minutes until the roux is blonde and smooth.

Gradually pour in chicken stock while whisking to avoid lumps, maintaining medium heat.

Bring the sauce to a rolling simmer, skimming impurities off the sides with a spoon as it simmers.

Reduce the heat to low and simmer for 15 minutes or until the sauce reaches the desired thickness, stirring occasionally.

To check thickness, run a spoon through the sauce; if the line stays, it's ready.

Season with 1/4 teaspoon of white pepper and salt to taste, mixing well to incorporate.

Strain the sauce through a fine sieve into a clean saucepan to ensure it is silky smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens