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Classic Velouté Sauce
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Indulgent velouté sauce: French classic with just butter, flour, and stock.
Ingredients:
  • 2 tablespoons plus 1 teaspoon unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups chicken, veal, or vegetable stock
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon white pepper
Instructions:
  • To make the blond roux, melt 2 tablespoons of butter in a large saucepan over medium-low heat. Whisk in the flour until the mixture forms small bubbles, stirring for about 2 minutes without browning.
  • Combine 1 cup of stock into the mixture, whisk vigorously until smooth, then gradually blend in the remaining cup of stock along with salt and pepper. Bring the sauce to a gentle boil over medium heat, stirring constantly until small bubbles form on the surface. Keep whisking for 2 minutes after reaching a simmer.
  • To store the sauce, either use it right away or transfer it to a storage container. Smoothly spread the remaining 1 teaspoon of butter over the hot sauce to prevent a skin from forming. Allow the sauce to cool for 10 to 15 minutes before covering it with a lid and placing it in the refrigerator or freezer. If you enjoyed this recipe, please consider giving us a star rating below!

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