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Velouté Sauce

Prep Time:

Cook Time:


Makes 1.5 cups to 375ml

Sauce Type:

Blond Sauce

About the Recipe

Velouté sauce is one of the 5 French mother sauces. As its name suggests, it is “velvety” and has a sophisticated taste, but it is quite easy to make. With a handful of simple ingredients, this traditional white sauce will turn your chicken, turkey, veal, fish or vegetable dish into a masterpiece. Note that this sauce can be made with any white stock; chicken, turkey, white veal, fish, or vegetable stock. What you use really depends on what you wish to pair the sauce with.


  • 3 tbsp or 45g unsalted butter

  • 3 tbsp or 30g flour

  • 2 cups or 500ml chicken stock (or you can use turkey, white veal, fish, vegetable stock or broth)

  • 1/4 tsp Salt

  • 1/4 tsp white pepper


1. Add butter to a sauce pot over medium heat.  Gently melt the butter down without adding any color to it.

2. Once the butter has melted whisk flour in to make a roux. Gently cook the roux for 2 minutes frequently stirring until you smell a warm nutty smell.

3. Pour the cool stock into the hot roux whisk the mixture to thoroughly combined.  Make sure to scrape the sides and bottom of the pot to ensure the roux is well incorporated into the stock.  Bring to a simmer and reduce over low heat for roughly 15 minutes or until the sauce is to the desired thickness.  Be sure to skim the foamy scum that may build up off the top of the sauce while reducing.

4. Once the sauce is to your thickness, strain it through a fine sieve into a clean sauce pan to guarantee you have a silky-smooth sauce (for home cooks this step is optional).

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