Classic French Velouté Sauce

A smooth, delicate French mother sauce made by gently cooking a pale roux with light stock for a velvety finish.

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Cooking Method: Simmering

Cuisine: French

Courses: Sauce

Difficulty: easy

Dietary: Gluten-Free Adaptable, Vegetarian Adaptable

Description

A smooth, delicate French mother sauce made by gently cooking a pale roux with light stock for a velvety finish.

Ingredients

40 g unsalted butter
40 g plain flour
500 ml light unsalted or low-salt chicken stock, warmed
Fine sea salt
Freshly ground white pepper

Instructions

1
Warm the stock until hot but not boiling.
2
Melt butter and cook flour for 2–3 minutes to make a pale roux.
3
Gradually whisk in warm stock until smooth.
4
Simmer gently for 15–20 minutes, stirring regularly and skimming foam.
5
Season sparingly and sieve for an especially refined finish.

Note

Keep the roux pale. Add extra warm stock if too thick. For a vegetarian adaptation use a suitable light vegetable stock. Refrigerate up to 2 days or freeze up to 2 months.

Keywords: velouté sauce, veloute sauce, French mother sauce, classic French sauce

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