Homemade Velouté Recipe (1 of the 5 Mother Sauces)

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.

Small dice the yellow onion and celery.

In a medium-sized pot over low heat, add clarified butter and sweat the diced onions and celery for 4-6 minutes until transparent.

Sprinkle in all-purpose flour and mix until combined to make a white roux.

Switch to a whisk and slowly pour in chicken stock while whisking continuously.

Increase heat to high to bring the mixture to a rolling boil.

Add dry thyme, a few peppercorns, and parsley sprigs to the boiling mixture.

Reduce heat to low and simmer for 30-45 minutes until thickened.

Season with sea salt and white pepper to taste.

Strain the sauce through a chinois or fine mesh strainer to remove solids.

To make cream of chicken, add the velouté sauce to a pot, pour in heavy whipping cream, and whisk until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens